Chef Tom Fraker
Grilled Vegetable Panini
Category
Entree
Servings
2 paninis
Prep Time
20 minutes
Cook Time
10 minutes
Author:
Chef Tom Fraker
Ingredients
-
Extra Virgin Olive Oil as needed
-
Salt and Pepper to taste
-
1 Portobello Mushroom, stem and gills removed
-
1 Maui Onion, sliced
-
1 Organic Tomato, sliced fairly thick
-
1 Organic Zucchini, sliced
-
Real Mayonnaise to taste
-
4 slices Italian Bread, rustic and thick sliced
-
4 leaves Organic Leaf Lettuce, Red
Directions
Prepare BBQ and get the grill nice and hot.
Brush the mushroom, onion, tomato and zucchini with the olive oil and season with the salt and pepper.
Place on the hot grill and cook until you achieve nice grill marks. Carefully flip them over and repeat. Remove from the grill and let stand to drain off excess juices.
Brush the bread with the mayonnaise and place 1 slice of cheese on each piece.
On 2 slices of bread, start building your sandwich with the mushroom, onion, tomato, zucchini and lettuce. Top with remaining bread slices.
Brush the outside of the sandwiches, on both sides, with olive oil.
Place the sandwiches on the hot grill and top with some kind of weight, like a pan for instance.
Heat until cheese starts to melt and you have nice grill marks. Flip them over and repeat. Remove from the grill and serve.
Filed in:
Entree,
Grilled Vegetable Panini,
Maui Onions,
Organic Tomato,
Organic Zucchini,
Organic Zucchinis,
Portobello Mushrooms,
Treviso
