Roasted Vegetable Panini Sandwich with Feta Cheese Recipe
A delightful and hearty dish that celebrates the wholesome goodness of roasted vegetables paired with creamy feta cheese and aromatic basil pesto. This Roasted Vegetable Panini Sandwich with Feta Cheese is perfect for a quick lunch or a light dinner, offering a satisfying combination of textures and flavors. The tender roasted vegetables, crispy panini bread, and tangy feta come together in this vegetarian sandwich, making it a great choice for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Panini Bread (sliced in half) | 3 slices |
| Green Zucchini (cut into 1/4-inch thick slices) | 2 medium |
| Red Bell Pepper (Capsicum, thinly sliced) | 2 medium |
| Tomatoes (sliced into rounds) | 2 medium |
| Red Onion (cut into rings) | 2 small onions |
| Feta Cheese (drained) | 1/2 cup |
| Homemade Basil Pesto (or store-bought) | 1/2 cup |
| Tabasco Original Hot Sauce (optional) | To taste (optional for spice) |
| Salt and Pepper | To taste |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
Servings
- Servings: 3
Cuisine & Course
- Cuisine: Continental
- Course: Main Course
- Diet: Vegetarian
Instructions
Step 1: Roast the Vegetables
- Begin by preparing the vegetables for roasting. Heat 1 tablespoon of oil in a wok or large frying pan over medium heat.
- Add the sliced red bell peppers and a pinch of salt to the pan. Stir occasionally, covering the pan to help the peppers soften and roast evenly. This should take about 5-6 minutes. Once the peppers are roasted and tender, remove them from the wok and set aside.
- In the same pan, add 1 teaspoon of olive oil and toss in the sliced zucchini. Sprinkle some salt and stir fry the zucchini over high heat until it is tender and lightly roasted. The zucchini will soften slightly during grilling, so it’s fine if it remains a bit firm. Once done, set it aside to cool.
- Allow the roasted peppers and zucchini to cool completely before assembling the sandwiches.
Step 2: Prepare the Panini Bread
- Slice the panini bread into halves, creating an open “sandwich” base for the roasted vegetables and cheese.
- Place the slices of panini bread on a flat working surface. Spread a generous layer of homemade basil pesto (or store-bought pesto) on both sides of the bread slices. The pesto adds a fragrant herbaceous layer that complements the roasted vegetables beautifully.
Step 3: Assemble the Sandwiches
- Start by placing the bottom slice of panini bread on your work surface. Begin layering the roasted vegetables: first, arrange the slices of zucchini, then the roasted red peppers, followed by the rings of red onion and slices of tomato.
- Season the vegetables with a pinch of salt and pepper, and if you like a bit of heat, add a dash of Tabasco Original Hot Sauce.
- Crumble or slice the feta cheese and layer it on top of the vegetables. This cheese provides a tangy, creamy contrast that pairs wonderfully with the roasted veggies.
- Place the top half of the panini bread on the assembled vegetables, pressing lightly to compact the filling.
Step 4: Grill the Panini Sandwiches
- Option 1: Cast Iron Grill Pan
- Heat a cast-iron grill pan over medium heat. Lightly grease the pan with olive oil to prevent sticking.
- Brush the top of the assembled panini with a bit of olive oil or butter for extra crispiness.
- Place the sandwiches on the grill pan, buttered side down. Press gently with a flat spatula or a panini press to create crisp grill marks. Grill for about 1-2 minutes, then flip the sandwiches and grill the other side until golden and crispy.
- Option 2: Panini Press
- If you have a panini press, simply place the sandwiches inside and grill until the bread is golden brown and the cheese is slightly melted.
Step 5: Serve and Enjoy
- Once grilled to perfection, remove the sandwiches from the pan and slice them diagonally for an elegant presentation.
- Serve your Roasted Vegetable Panini Sandwich with Feta Cheese with a side of fresh Dhaniya Pudina Chutney (Green Chutney) or Mayonnaise for dipping. Alternatively, pair it with a light Creamy Pea Soup or a fresh salad for a complete and satisfying meal.
Tips & Variations
- Vegetable Options: Feel free to get creative with the vegetables. You can swap the zucchini with eggplant or add mushrooms for extra umami flavor.
- Cheese Variations: If you’re not a fan of feta, you can use goat cheese or fresh mozzarella for a creamier texture.
- For Extra Flavor: Try adding a few leaves of fresh basil between the layers for an additional herbaceous kick.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~10 g |
| Carbohydrates | ~35 g |
| Fiber | ~6 g |
| Fat | ~15 g |
| Saturated Fat | ~4 g |
| Sodium | ~450 mg |
| Cholesterol | ~20 mg |
| Sugars | ~5 g |
This Roasted Vegetable Panini Sandwich with Feta Cheese is a fantastic vegetarian option, bursting with flavor, texture, and freshness. Whether you choose to grill it right away or save it for later, this sandwich is perfect for a picnic, light lunch, or dinner. With its combination of roasted vegetables, creamy feta, and fragrant pesto, every bite is a satisfying experience. Enjoy this delicious meal with your favorite side dishes or a hearty soup for a wholesome dining experience!
