Enjoy 3 free meal plans and greater ease in the kitchen today! No payment info needed.

Paninis with Leftover Grilled Veggies
with strawberry & mixed green salad

Active: 25 minTotal: 25 min
20140811 veggie panini nm 04.jpg?ixlib=rails 2.1

This meal was a part of our Italian vacation week last summer. Since the grilled veggies were already made last night, this meal will come together in a flash!

Dependency

Ingredients

Servings:
4
Metric
Paninis with Leftover Grilled Veggies:
  • Fresh mozzarella - 8 oz
  • Ciabbata roll - 1 ((Or get enough sandwich rolls for the amount of servings you're making))
  • Leftover sun-dried tomato pesto - 1/2 cup
  • Leftover roasted veggies - made from Tuesday night
Strawberry & Mixed Green Salad:
  • Strawberries - 8 oz, chopped
  • Garlic - 1 clove, minced
  • Shallots - 1 Tbsp, diced
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Brown sugar - 1 1/2 tsp
  • Cooking oil - 3 Tbsp
  • Mixed greens - 4 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Mozzarella - Slice into 1/4” (0.6 cm) thick slices. (Can be done up to 2 days ahead)
  2. 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 / cheese / roasted veggies.
  3. Strawberries - Chop.

Make

  1. Heat oven to 375F (191C) degrees. Brush outside of sandwich with some oil if desired.
  2. Line a sheet pan with parchment 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. 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 strawberries and mixed greens. Enjoy with warm paninis.
Upsell

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

No payment info required for trial.


Reviews

This meal has 8 reviews

I liked this meal, though I definitely did not get the right bread for paninis. It ended up little too crunchy which made it harder to eat.

By: Amy
Posted: May 25, 2016
Diet: Original

Too hot to use the oven so made into a delish grilled veggie "Caprese" instead.

By: Laura
Posted: Aug 20, 2015
Diet: Gluten-free

Great lunch!

By: Nicole
Posted: Aug 20, 2015
Diet: Original

Used mozzerella whips, filling & yummy.

By: Jessie
Posted: Aug 20, 2015
Diet: Original

Not impressed - fried meat and egg are good, but there was too much going on with this salad.

By: Rita
Posted: Aug 20, 2015
Diet: Paleo

Quite delicious! Left out the pancetta and eggs as we felt like the tuna was enough.

By: Jessica L.
Posted: Aug 19, 2015
Diet: Paleo