Grilled Vegetable Panini with Herbed Feta Spread
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 421
- Total Fat
- 28.5 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 47 milligrams
- Sodium
- 989 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 3 grams
- Protein
- 11 grams
- Sugar
- 6 grams
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
1 portobello mushroom, stem discarded and cap sliced thin
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small yellow squash, sliced lengthwise into 1/2-inch-thick slices
1 small zucchini, sliced lengthwise into 1/2-inch-thick slices
1/4 cup olive oil, plus more for brushing
Kosher salt and cracked black pepper
4 slices ciabatta, each cut in half
Herbed Feta Spread, recipe follows
4 pieces red leaf lettuce
Herbed Feta Spread:
4 ounces feta cheese, crumbled
1/4 cup cream cheese, softened
1/4 cup sour cream
1/4 cup fresh basil leaves, roughly chopped
1 tablespoon chopped fresh chives
1 teaspoon fresh lemon juice
Kosher salt and cracked black pepper
Directions
- Heat a grill pan over medium-high heat. In a large bowl, combine the mushroom, bell peppers, yellow squash and zucchini. Drizzle with the oil, season with salt and pepper and toss to coat. Place the vegetables on the hot pan and grill until tender and lightly browned; use tongs to flip them once or twice during cooking. Transfer the vegetables to a plate.
- Reduce the heat to medium. Spread one side of half the ciabatta pieces with Herbed Feta Spread and top each with one-fourth of the grilled vegetables and 1 lettuce leaf. Cover with the remaining pieces of ciabatta and brush the outsides of the sandwiches with oil.
- Place on the pan and grill, turning once, until the bread is browned and crisp and the cheese and vegetables are heated through, 8 to 10 minutes. If desired, place a cast-iron skillet on top of the sandwiches to press them while grilling. Serve warm.
Herbed Feta Spread:
- In a small bowl, combine the feta, cream cheese, sour cream, basil, chives and lemon juice. Season with salt and pepper and mix until blended. Cover and refrigerate until using.