The Best Vegan Panini Recipe

2 servings

½ portobello mushroom

½ small zucchini or yellow squash

1 cups spinach

½ tomato

Drizzle of oil or broth to saute

2 pepperoncini or pickle slices , sliced (optional)

4 slices dairy free cheese of choice

4 slices bread , gluten-free if needed

Butter or oil to brush on bread , optional

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Slice veggies into 1/8 - ¼ inch slices.
Using a brush of oil on the veggies, or broth or a non stick pan, saute the slices on each side until liquid is released and you get a slight browning. About 3-5 minutes on each side. You can use the tomatoes uncooked but they will release more liquid when you make the panini. You can also do this with a pan or on your panini press, just be gentle with the tomatoes if using the press.
Using a panini press, or if you don’t have one you can use the same pan and put something heavy on the top of the sandwich when grilling, turn up the heat to high so it’s nice and hot.
Brush the outside of the bread slices with butter or oil, optional for extra crunch.
Place 4 of the slices with the outsides down, then layer with 1 slice of cheese.
Separate the grilled veggies among the 4 slices.
Top with the pepperoncini or pickles if using and one more slice of cheese.
Top with the last 4 slices of bread, keeping the buttered or oiled side on top.
Grill on the hot panini press or pan for 5-7 minutes, until the cheese is melted. If using a pan then make sure to flip to the other side.