Grilled Vegetable Panini



If you don’t have a panini maker or George Foreman Grill, use a grill pan to toast your sandwiches weighed down with a clean cast iron pan. Makes 4 sandwiches.

3 TB of sunflower oil
1 garlic clove minced to a paste
salt and pepper to taste
3 medium summer squash, sliced thin lengthwise
1 onion, sliced into thick rings
2 sweet peppers, cut in thick slices
8 slices of sandwich bread
sliced smoked cheddar cheese to cover 4 pieces of bread
1/2 stick of butter, melted

Season oil by mixing in minced garlic and salt and pepper. Lay vegetables on a pan and brush both sides with seasoned oil. Place veggies on the grill over medium heat. Cook until brown grill marks form, then flip and cook the other side. Remove gilled vegetables to plate. To assemble the paninis, layer grilled vegetables over four slices of bread. Cover with cheese and the remaining bread slices. Heat panini grill or grill pan to medium-high heat. Brush top slices of bread with melted butter and place, butter-side down on grill. If using panini grill, brush top side of bread with butter and lower top grill plate over sandwich. Grill until both sides are golden brown, grill marks have formed and cheese is melting.

If using a grill pan, weigh the sandwich down with a cast iron pan. When the bottom is golden and grill marks have formed, brush the top slice of bread with butter, flip and repeat the grilling process. Serve with a mesclun salad on the side.

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