Grilled Panini Sandwiches

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.

• Ready In: 25 mins
• Yields: 4 sandwiches

Ingredients

• 1  loaf  fresh panini  bread, sliced
• 4  ounces swiss cheese or 4  ounces mozzarella cheese, slices
• 3  sprigs  of fresh flat-leaf Italian parsley or 3  sprigs  fresh lovage

• Grilled Vegetables

• 1  medium zucchini
• 1  small eggplant
• 1  medium red bell peppers or 1  medium yellow bell peppers or 1  medium orange bell pepper
• 1⁄2 cup  sliced red onion
• 1  small  summer squash
• 2  portabella mushrooms, stems removed

• Basil Spread

• 1⁄4 cup fresh basil leaf, stems removed and chopped finely (NOT dried basil)
• 1⁄4 cup plain yogurt or 1⁄4 cup mayonnaise
• 1⁄2 tablespoon fresh lemon juice
• 1⁄2 teaspoon  greek dried oregano or 1  tablespoon  fresh Greek oregano
• 1⁄4 teaspoon salt
•  fresh ground black pepper

• Dijon Spread

• 1⁄4 cup Dijon mustard
• 1  garlic clove, minced and roasted if desired
• 2  tablespoons mayonnaise
• 1⁄4 teaspoon  crushed fennel seed

• Marinade

• 1⁄4 cup  balsamic vinegar
• 1⁄4 cup extra virgin olive oil
•  salt and pepper

Directions

1. Cut 8 slices of the panini bread.
2. Prepare the marinade. Set aside.
3. In small bowl prepare the basil dressing or Dijon mustard and mix well. The condiments can be made several hours in advance.
4. Slice the vegetables into uniform sizes.
5. 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.
6. 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.