Vegetable Panini on Pumpernickel Bread With Havarti Cheese
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- pumpernickel bread
- 2 medium sized tomatoes, thinly sliced
- 2 red bell peppers, roasted, seeded, and peeled
- 1 small red onion, sliced
- 4 ounces havarti cheese
- 1 (15 ounce) can dark red kidney beans
- 1⁄2 cup white mushroom, sliced
- 1⁄3 cup balsamic vinaigrette dressing
- 1 garlic clove, minced finely
- 1 cup spinach leaves, cleaned and dried
directions
- Slice the loaf of bread in half lengthwise. Hollow out the bread using your fingers to pull out the soft insides. You can keep the scrap bread to thicken soups or to use in a breakfast strata.
- Combine the dressing with the minced garlic. Drizzle over the inside of the bread.
- Layer remaining ingredients and add the top.
- Toast in a Panini Press or on a grill pan with a heavy foil covered brick or other object. Cook just long enough for outside to become crisp and cheese to melt.
- Enjoy!
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>