Vegetarian Paninis
Paninis Don’t Need Meat To Be Hearty And Filling. You Just Need The Right Combination Of Vegetables, Gooey Cheese, And Seasonings. If You Don’t Have A Panini Press To Create That Distinctive Crunch On The Outside, You Can Use An Electric Skillet And Cook One Side At A Time. Be Sure You Use Something To Weigh Down The Paninis As They Cook. That Compression Is Important For The Finished Product! Try Placing A Heavy Frying Pan On Top.
Ingredients
- 1 Tablespoon Salted Butter
- 1 Cup Frozen Chopped Onions
- 1 Cup Frozen Sliced White Mushrooms
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Ground Black Pepper
- 1 Cup Frozen Chopped Spinach
- 1 Loaf About 8 Ounces Baguette-Style French Bread
- ½ Cup Prepared Olive Tapenade
- 8 1-Ounce Slices Provolone Cheese, Cut In Half
- 2 Medium Roma Tomatoes Cored And Sliced
- ½ Cup Drained Bottled Roasted Red Peppers
Instructions
- Preheat Panini Press To High.
- Heat A Large Skillet Over High Heat.
- When Hot, Add Butter, Onions, Mushrooms, Salt, And Black Pepper.
- Sauté Until Vegetables Soften, About 3–4 Minutes.
- Add Spinach And Continue To Cook Until Excess Moisture Has Evaporated, About 3 More Minutes.
- Set Aside.
- Slice Baguette On The Diagonal Into Sixteen Even Slices.
- Spread Each Piece With ½ Tablespoon Tapenade.
- For Each Panini, Layer One Piece Of Bread With A Half Slice Provolone, Then Evenly Divide Tomatoes, Red Peppers, And Sautéed Vegetables On Top.
- Top With Another Half Slice Provolone And Another Slice Of Bread.
- Grill In Panini Press Until Golden Brown, About 3–4 Minutes.
- Serve Immediately.
Nutritional Information
Calories: 250 kcal