Grilled Panini Sandwiches

Name: Grilled Panini Sandwiches
Prep time: 25 min
Total time: 25 min
Yield: 4 sandwiches
Ingredients: 1 loaf fresh panini bread, sliced; 113.39 g swiss cheese or 113.39 g mozzarella cheese, slices; 3 sprig of fresh flat-leaf Italian parsley or 3 sprig fresh lovage; 1 medium zucchini; 1 small eggplant; 1 medium yellow bell peppers or 1 medium orange bell pepper; 118.29 ml sliced red onion; 1 small summer squash; 2 portabella mushrooms, stems removed; 59.14 ml fresh basil leaf, stems removed and chopped finely (NOT dried basil); 59.14 ml plain yogurt or 59.14 ml mayonnaise; 7.39 ml fresh lemon juice; 2.46 ml greek dried oregano or 14.79 ml fresh Greek oregano; 1.23 ml salt; fresh ground black pepper; 59.14 ml Dijon mustard; 1 garlic clove, minced and roasted if desired; 29.58 ml mayonnaise; 1.23 ml crushed fennel seed; 59.14 ml balsamic vinegar; 59.14 ml extra virgin olive oil; salt and pepper

Submitted by COOKGIRl

"Found this recipe printed in a flyer at the market and I had fun with it adding things here and there. I give a list of suggestions for which vegetables to use as well as two different condiment spreads."

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Ready In:: 25mins
Ingredients:: 22
Yields:: 4 sandwiches

ingredients

1 loaf fresh panini bread, sliced
113.39 g swiss cheese or 113.39 g mozzarella cheese, slices
3 sprig of fresh flat-leaf Italian parsley or 3 sprig fresh lovage
Grilled Vegetables
1 medium zucchini
1 small eggplant
1 1 medium yellow bell peppers or 1 medium orange bell pepper
118.29 ml sliced red onion
1 small summer squash
2 portabella mushrooms, stems removed
Basil Spread
59.14 ml fresh basil leaf, stems removed and chopped finely (NOT dried basil)
59.14 ml plain yogurt or 59.14 ml mayonnaise
7.39 ml fresh lemon juice
2.46 ml greek dried oregano or 14.79 ml fresh Greek oregano
1.23 ml salt
fresh ground black pepper
Dijon Spread
59.14 ml Dijon mustard
1 garlic clove, minced and roasted if desired
29.58 ml mayonnaise
1.23 ml crushed fennel seed
Marinade
59.14 ml balsamic vinegar
59.14 ml extra virgin olive oil
salt and pepper

directions

Cut 8 slices of the panini bread.
Prepare the marinade. Set aside.
In small bowl prepare the basil dressing or Dijon mustard and mix well. The condiments can be made several hours in advance.
Slice the vegetables into uniform sizes.
Marinate the veggies in a shallow pan for an hour. Drain off the marinade and then grill the vegetables on each side for about 4-5 minutes, until tender yet crisp.
Spread one side of each sandwich slice with your choice of spread. Add the vegetables, next place 1 ounce of cheese and the parsley or lovage. Butter lightly the top and bottom of sandwich. Press down carefully on the sandwich and toast on grilll. Cut in half and serve.