I've been waiting and waiting for sumer to come so I could share with you my favorite panini.
That's right, favorite.
Grilled Vegetable Panini with Herbed Feta Spread
Adapted from KRUPS cookbook
2 small zuchini, sliced horizontally into 1/2 inch thick slices
1 roasted red pepper (you can roast it yourself, or buy it in a jar), sliced
1 red onion, sliced into 1/2 inch thick slices
2 portabello mushroom caps, stems trimmed
olive oil
2 T balsamic vinegar
1 T soy sauce
salt and pepper
4 ciabatta rolls (or 8 slices crusty sandwich bread)
herbed feta spread (recipe follows)
Preheat panini grill to medium high. Drizzle soy sauce, balsamic vinegar and 1 T olive oil over mushrooms. Let the mushrooms marinate while you grill the other vegetables. Grill the mushrooms last. Brush zucchini and onion slices evenly with olive oil, then season with salt and pepper. Place on hot grill and leaving the grill open, cook until browned and tender, about 4 minutes per side for zucchini, 6 minutes per side for the onion, and 8 minutes per side for the mushrooms. Remove from grill and let cool. Cut the onion rings in half.
Reduce panini grill to medium. Lay out bread, spread bottom with herbed feta spread, and layer with zucchini, onion, mushroom and red pepper. Spread second bread slice with feta spread and place on top of sandwich, feta side down. Brush both sides of sandwich evenly and generously with olive oil, and grill, about 10 minutes. Repeat process with remaining ingredients to make additional sandwiches. Slice and serve warm.
Herbed Feta Spread:
1/4 c cream cheese, room temp
1/4 c sour cream
4 ounces feta cheese, room temp
1 t fresh lemon juice
6 leaves fresh basil, minced
1 T chopped fresh chives
1/4 t dried oregano
1/4 t salt
1/4 t coarse ground black pepper
Combine all ingredients in a bowl and mash together using a fork until well mixed. Cover and refrigerate until ready to use.
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