Grilling fresh summer vegetables in a sandwich press caramelizes their natural sugars, rendering them succulent and delicious. And even better, it’s quick and easy. This simple summer vegetable with basil panini recipe is sweet and savory and the perfect summer sandwich.
Slice all of the vegetables into an even thickness so they will cook at the same rate.
Summer Vegetable and Basil Panini Recipe
Makes 2 sandwiches
Parmesan cheese, 2 oz (60 g), shaved with a vegetable peeler
fresh basil leaves, 8 large
small yellow or red bell pepper, 1, seeded and cut into 6 wedges
small zucchini, 1, thinly sliced on the diagonal
small red onion, 1/2, thinly sliced
small French baguette, 1, split and halved
olive oil, 2 tbsp
garlic, 1 clove, minced
1. Preheat the sandwich grill. In a small bowl, stir together the oil and garlic. Brush both sides of the bell pepper, zucchini, and onion with about half of the garlic oil. Season with salt and pepper. Place the vegetables in the grill, close the top plate, and cook until just tender and lightly charred, 3–5 minutes. Transfer to a plate. Keep the sandwich grill on.
2. Brush the crust sides of the baguette with the remaining garlic oil. On the bottom half of each baguette, layer one-fourth of the Parmesan, 2 basil leaves, and half of the vegetables. Divide the remaining Parmesan and basil leaves on top. Cover with the top halves of the baguette, oiled sides up, and press gently.
3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the vegetables are warmed, and the cheese is melted, 3–5 minutes. Serve.
Perfect Panini, Jodi Liano
(Weldon Owen), July 16, 2013
Photographs by Maren Caruso