Veggie Paninis

 Made  times
EFasse 7

"These easy, good for you grilled cheese sandwiches are a nice break from the ordinary. You can easily substitute smoked mozzarella or swiss for the provolone to suit your taste, as well as all of the veggies."
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30 servings
Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Combine mayonnaise, 2 teaspoons tarragon vinegar and dried tarragon in a small bowl. Cover and refrigerate.
  2. Preheat large, heavy griddle pan on high for 2 minutes. Meanwhile, place all vegetables except for the tomato and lettuce in a zip-top plastic bag or large baking dish, season with salt and pepper and drizzle with the 1/4 cup of olive oil. When grill is preheated, reduce heat to medium. Place vegetables in pan and cook 5 minutes per side. Reduce pan heat to medium-low. Brush French bread slices with olive oil and grill 2 minutes per side, until golden brown.
  3. Spread each slice of bread with the tarragon mayonnaise, then top with the vegetables (including tomato, lettuce, and red pepper) and two slices cheese. Place another slice of bread on top, forming four sandwiches. Place the heavy skillet on top of the sandwiches. Place a few heavy cans on top of the skillet in order to “smush” the sandwiches into paninis. Enjoy!



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