Pesto-Roasted Vegetable Panini with Parmesan and Sourdough

Name: Pesto-Roasted Vegetable Panini with Parmesan and Sourdough
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 tbsp pesto; 2 tbsp olive oil; 1 small onion, cut into 1/4-inch thick rings; 1 small zucchini, sliced lengthwise; 1 small yellow squash, sliced lengthwise; 1 large portabella mushroom, sliced into 1/4-inch wide strips; salt and pepper, to taste; 8 slices sourdough bread; 1/2 cup Parmesan cheese, shredded

Prep: 15 minCook: 42 min5 servingsmediumAmerican

Marinated vegetables get roasted until caramelized, then layered with melted Parmesan between crispy sourdough slices. The pesto-olive oil marinade infuses the zucchini, yellow squash, portabella mushrooms, and onions with herbaceous flavor while keeping them tender. Perfect for lunch or a light dinner when you want something satisfying but not heavy. The panini press creates the ideal contrast between crunchy exterior and melty interior.

Vegetarian Nut-Free

Ingredients

5 servings

2 tbsp pesto
sun-dried tomato paste1:1vegetarian
different flavor profile
Full guide →
2 tbsp olive oil
1 small onion, cut into 1/4-inch thick rings
1 small zucchini, sliced lengthwise
1 small yellow squash, sliced lengthwise
1 large portabella mushroom, sliced into 1/4-inch wide strips
salt and pepper, to taste(optional)
8 slices sourdough bread
focaccia1:1vegetarian
adds herb flavor
Full guide →
½ cup Parmesan cheese, shredded
mozzarella1:1vegetarian
milder flavor, better melt
Full guide →

Instructions

1
Whisk together pesto and olive oil in a large baking dish
2
Add vegetables and toss to coat
3
Let vegetables marinate for 3-4 hours
4
Preheat oven to 400°F
5
Place vegetables on baking sheet and season with salt and pepper
6
Bake for 30-35 minutes, or until vegetables are tender and onions are beginning to brown
7
Heat panini grill to medium-high
8
Top four slices of bread with 2 tablespoons of cheese
9
Divide roasted veggies evenly among the bread slices
10
Top each sandwich with another slice of bread
11
Place sandwiches on panini grill
12
Grill until cheese has melted and bread is crispy, about 10-12 minutes

Tips

Tip 1

Let vegetables marinate longer for deeper flavor - up to 8 hours works well

Tip 2

If no panini press, use a heavy skillet and press down with spatula

Tip 3

Brush bread lightly with olive oil for extra crispiness

Good to Know

Storage

Refrigerate assembled sandwiches up to 1 day, grill when ready to serve

Make Ahead

Roast vegetables up to 2 days ahead, assemble sandwiches day of serving

Serve With

Serve hot immediately after grilling for best texture

See pairing guide →

Common Mistakes

Watch

Don't skip marinating time to avoid bland vegetables

Watch

Press sandwiches gently to avoid squishing out filling

Substitutions

sourdough bread→

focaccia1:1vegetarian

adds herb flavor

Full guide →

pesto→

sun-dried tomato paste1:1vegetarian

different flavor profile

Full guide →

Parmesan cheese→

mozzarella1:1vegetarian

milder flavor, better melt

Full guide →

Find more substitutions →

FAQ

Can I make this without a panini press?

Yes, use a heavy skillet over medium heat and press down with a spatula, flipping once until both sides are golden and cheese melts.

How long do the roasted vegetables keep?

Store roasted vegetables in the refrigerator for up to 3 days in an airtight container. Reheat gently before using.

Can I freeze the assembled sandwiches?

Not recommended as the vegetables will release water when thawed, making the bread soggy. Freeze roasted vegetables separately instead.