Roasted Vegetable Pesto Panini Recipes

ROASTED VEGETABLE PESTO PANINI

Roasted Vegetable Pesto Panini image

Roasted Vegetable Pesto Panini is a delicious sandwich, full of healthy roasted vegetables along with a spreading of pesto, and topped with cheese! Use your panini maker, or make it on the stove top. So easy and delish!

Provided by Sue Ringsdorf

Time 23m

Number Of Ingredients 10

Ingredients

8 slices French bread (- I use my homemade french bread on this site)
1/2 cup pesto sauce (- I use my homemade pesto on this site)
2 Tablespoons butter spread
4 slices monterey jack cheese (- or any cheese you like)
1 Tablespoon olive oil
4 cups baby spinach
2 cup plum tomatoes (- halved)
2-3 cups sliced mushrooms
12 oz. marinated artichoke hearts (- strained and chopped)
salt and pepper (- to taste)

Steps:

In a medium saucepan, heat olive oil over medium high heat. Add spinach, tomatoes, mushrooms, salt and pepper - and cook until soft. Add artichoke hearts and remove from heat.
Meanwhile, heat panini grill (or use a pan on stovetop). Take bread and spread butter on one side of the bread only. On the other side of bread, spread pesto sauce.
To assemble sandwiches, turn butter side down and arrange roasted vegetables on the pesto side of four of the slices of bread. Add cheese on top of vegetables, and then place other piece of bread on top, butter side up.
Place two sandwiches on the panini grill and cook until bread gets nice grill marks, and the cheese melts. Repeat with other two sandwiches. Serve immediately.

Nutrition Facts : Calories 628 kcal, Carbohydrate 49 g, Protein 28 g, Fat 38 g, SaturatedFat 11 g, Cholesterol 27 mg, Sodium 1497 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving

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