[Leftover] Grilled Vegetable Panini Melt
with green onion aioli / fries
With delicious grilled vegetables leftover from Tuesday's meal, tonight's panini melt is a breeze to throw together.
Smarts: To keep this end-of-the-week meal fast and fun, we love oven fries on the side, but feel free to substitute a simple green salad or roasted broccoli if you'd prefer.
- Grilled Vegetables (leftover from Tuesday) - ~3 cups , chopped
- Mayonnaise - 1/4 cup
- Charred Green Onion Vinaigrette (leftover from Tuesday) - 1 1/2 Tbsp
- Butter - 4 Tbsp
- Bread, gluten-free sandwich - 8 slices
- Cheese, white American or Swiss - 4 slices
- Frozen oven fries - 1 lb
- Dipping sauce, like ketchup - for serving
Chop vegetables - (If prepping right before cooking get oven heating for fries before continuing with prep.) Chop leftover vegetables into small bite-sized pieces so that they will easily fit on the sandwiches. (Can be done up to 5 days ahead)
Make aioli - Whisk together mayonnaise and leftover charred green onion vinaigrette. (Can be done up to 5 days ahead)
Bake fries according to package directions.
Butter one side of all slices of bread. Lay out bread on a sheet pan or cutting board, buttered-side down.
Spread the opposite sides of the bread (the sides now facing up) with green onion aioli. Divide vegetables and cheese between half the slices of bread. Top with remaining slices of bread, buttered-side up.
Place sandwiches on heated surface and cook on both sides until the bread is golden and the cheese is melted, pressing down gently throughout the cooking process. It should take about 4 to 5 minutes per side, but adjust the heat as needed.
Serve panini melts with fries and dipping sauce on the side. Enjoy!