Grilled Veggie Panini Sandwich

Grilled Veggie Panini Sandwich

Indulge in the Grilled Veggie Panini Sandwich—a hearty and flavorful delight featuring a medley of grilled vegetables, melted mozzarella, and aromatic pesto between slices of rustic bread. This satisfying sandwich offers a perfect blend of textures and tastes, making it a fantastic option for a satisfying lunch or dinner.


  • 1 zucchini, sliced lengthwise
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 1 red onion, sliced into rounds
  • 1 medium eggplant, sliced into rounds
  • Olive oil, for brushing
  • Salt and pepper, to taste
  • 8 slices of rustic bread (such as ciabatta or sourdough)
  • 1/2 cup pesto sauce
  • 8 slices mozzarella cheese
  • Fresh basil leaves


  1. Preheat your grill pan over medium heat.
  2. Brush the sliced vegetables with olive oil and season with salt and pepper.
  3. Grill the vegetables in batches until they are tender and have grill marks, about 3-4 minutes per side. Remove and set aside.
  4. Preheat a panini press or a large skillet over medium heat.
  5. To assemble the panini sandwiches, spread pesto on one side of each slice of bread.
  6. On 4 slices of bread, layer the grilled vegetables, mozzarella cheese, and fresh basil leaves.
  7. Top with the remaining slices of bread, pesto side down.
  8. Place the sandwiches on the panini press or skillet. If using a skillet, you can press the sandwiches down with another heavy skillet or a panini press.
  9. Grill the panini for about 2-3 minutes on each side, until the bread is toasted and the cheese is melted.
  10. Carefully remove the panini sandwiches from the press or skillet and let them cool slightly before slicing.
  11. Slice the panini sandwiches in half and serve warm.

Enjoy this savory, crispy gooey filled veggie panini! 

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