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Grilled Veggie Panini
with radicchio and mixed green salad

Active: 20 min Total: 30 min

An Italian panino is a quick and easy lunch that is eaten all over Italy. We're going to jazz ours up with our sundried-tomato pesto. With the roasted veggies already made, this is a super easy dinner to execute.
Smarts: You don't need a panini press. Just place your sandwiches between two sheet pans and weigh the top sheet pan down with something heavy to get a similar effect.

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Ingredients

Servings:
4
Metric
Radicchio and Mixed Green Salad:
  • Garlic - 1 clove, minced
  • Shallots - 1 Tbsp, diced
  • Radicchio - 1/2 head, sliced or torn
  • Balsamic vinegar - 1 1/2 Tbsp
  • Brown sugar - 1 1/2 tsp
  • Cooking oil - 3 Tbsp
  • Mixed greens - 4 oz
Veggie Paninis:
  • Fresh mozzarella - 8 oz
  • Ciabatta roll - 1 ((Or get enough sandwich rolls for the amount of servings you're making))
  • Leftover sundried tomato pesto - 1/2 cup
  • Leftover roasted veggies - made from Tuesday night

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Radicchio - Prep as directed. (Can be done up to 3 days ahead)
  2. Mozzarella - Slice into ¼” (0.6 cm) thick slices. (Can be done up to 2 days ahead)
  3. Assemble sandwiches - Slice open bread. Assemble sandwiches - our preference for maximum flavor is to have pesto spread on both slices of bread and then sandwiching roasted veggies and cheese.

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Make

  1. Heat oven to 375F (191C) degrees. Brush outside of sandwich with some oil if desired.
  2. Line a sheet pan with parchment paper or foil. Place assembled sandwiches on sheet pan and place another sheet pan on top of the sandwiches. Place something heavy, like a Dutch oven or a brick on top sheet pan to press sandwiches (this is the poor man’s panini-maker!). Bake for 10 to 12 minutes until cheese is melty and everything is warmed through.
  3. While paninis are baking, whisk together balsamic vinaigrette if not made from Monday. Mince garlic and dice shallots. Combine garlic and shallots with balsamic vinegar and brown sugar. Whisk in cooking oil, and then season to taste with salt and pepper.
  4. When sandwiches are ready, toss balsamic vinaigrette with radicchio and mixed greens. Enjoy with warm paninis.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (36)
Gluten-free (3)
No ratings yet.
Paleo (0)
Vegetarian (2)

15 reviews

Next time I plan to add some grilled chicken.

By: Daniel
Posted: Aug 16, 2015
Diet: Original
0 Helpful

Great use of leftover veggies! Hard to go wrong with that pesto and a bunch of melted cheese. Salad was also tasty.

By: Sundi
Posted: Jun 11, 2015
Diet: Original
0 Helpful

This was an AMAZING sandwhich! Really easy to make and so full of delicious flavors. I've never been a big eggplant fan but this changed my mind. Seriously, I don't even think meat would do much more for this. It's THAT good!!

By: Angela
Posted: Jan 28, 2015
Diet: Original
0 Helpful

I added some fresh parsley to each one and fresh tomato. They were delicious!

By: Megan
Posted: Oct 08, 2014
Diet: Original
0 Helpful

I added gluten free lunch meat to these. We are a meat eating family. They were okay. Teenagers didn't really care for them.

By: Kim
Posted: Aug 30, 2014
Diet: Gluten-free
0 Helpful

Needed more pesto Foreman Grill worked great

By: susheel73@hotmail.com
Posted: Aug 30, 2014
Diet: Original
0 Helpful