Unbreaded

Recipe: Grilled Vegetable Panini with Chimichurri

A grilled vegetable panini is an easy, healthy, rustic weeknight meal that satisfies with a crunch of the toasted bread and the bite of creamy soft vegetables and cheese. Add chimichurri sauce to give the sandwich an herby fresh flavor that seeps into the bread and makes the last bite even better than the first. The sweet, smoky onion, juicy burst of tomato and tender squash make this sandwich taste like a warm summer night.

Ingredients

-2 zucchini
-2 yellow squash
-1-2 red onions
-1-2 beefsteak tomatoes
-Sliced Tuscan pane
-¼ lb fontina cheese

-1 cup cilantro
-1 cup flat leaf parsley
-½ cup basil
-½ cup oregano
-½ cup thyme
-1-2 garlic cloves
-1/4 cup olive oil
-2 tbsp salt
-1 tsp pepper
-Red pepper flakes to taste

Directions

Slice the zucchini and squash on a bias in 1/2” segments. Cut wide slices of onion and tomato, approx 3/4” – 1”. Toss all with olive oil, salt and pepper.

In a food processor or blender, combine all herbs and garlic with a few drops of olive oil and buzz till all herbs are finely minced. Stir around, then add olive oil, salt and pepper and pulse to combine. Texture should be similar to pesto, but not as creamy. Grill vegetables over high heat till charred on both sides. Toast both sides of the dry bread over medium heat till flame kissed and crisp, but not burned. Remove from grill and spread a layer of chimichurri on the inside faces of the top and bottom bread.

Layer tomato, then zucchini and squash, then onion, then thinly-sliced fontina. Heat grill to at least 400 degrees before placing sandwich on grates, then placing a cast iron pot or other heavy (oven-safe) weight to press the sandwich. (Can use a brick wrapped in foil.) Turn off heat and close grill lid. Allow sandwich to sit for 8-10 minutes.

Note: Cooking instructions are for gas grills. For charcoal, create heat zones to manage temperature.