Best Cheesy Vegetable Bacon Panini Recipes

Veggie Sandwich Panini image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 5

1 portobello mushroom
Olive oil, optional, for grilling
1 tablespoon roasted garlic hummus
2 slices whole-grain bread
Fresh spinach, for topping

Steps:

Grill the portobello mushroom, using olive oil if desired. Spread the hummus across the insides of both slices of bread. Add the mushroom and a few pieces of spinach. Place the sandwich in a panini grill for 1 to 3 minutes, depending on desired crispness. Remove and enjoy.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Grilled Vegetable and Mozzarella Panini image

Provided by Food Network

Yield 4 panini

Number Of Ingredients 10

1 sweet red pepper, spilt and seeded, cut each half into thirds
1 green zucchini, about 1/3 pound, cut into long slices
1 Asian eggplant, about 1/3 pound, cut into long strips
4 tablespoons olive oil
Salt and pepper
1 thin ficelle or baguette french bread
1 pound fresh mozzarella or fontina cheese, sliced into thin even slices
1/4 cup basil leaves
Balsamic vinegar
Fresh herbs

Steps:

Brush the vegetables lightly with oil, season with salt and pepper and grill over medium high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers.
Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove.
Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths.

Grilled Vegetable Panini image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 medium eggplant, sliced on the bias into 1/4-inch strips
1 medium onion, peeled and sliced into 1/4-inch rounds
1 green bell pepper, stem and seeds removed, sliced in 8 pieces
1 medium yellow squash, sliced on the bias into 1/4-inch strips
1/2 cup canola oil
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1/4 cup green olives, finely chopped
1/2 cup shredded mozzarella
1 French baguet

Steps:

Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)

Cheesy Vegetable-Bacon Panini image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 8

8 slices bacon
1 zucchini, cut into 1/4-inch lengthwise slices
One 12-ounce jar marinated artichoke hearts, drained and roughly chopped, marinade reserved
Kosher salt and freshly ground black pepper
4 ciabatta rolls, halved lengthwise
One 6-ounce jar roasted red peppers, drained and roughly chopped
2 cups shredded fontina or mozzarella cheese, or a blend of both
1/2 cup baby arugula

Steps:

Preheat the oven to 400 degrees F. Line the inside of a 10-inch skillet, the outside of an 8-inch skillet and the bottom of 2 baking pans with nonstick foil.
Lay the bacon slices on one pan and the zucchini slices on the other. Brush the zucchini with the reserved artichoke marinade and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the bacon is crispy and the zucchini has softened, 15 to 20 minutes. Let cool slightly.
Lay out the bottom halves of the ciabatta rolls and top each with 2 bacon slices and 1 zucchini slice. Divide the artichoke hearts, roasted red peppers, cheese and arugula among the sandwiches and top with the remaining ciabatta halves.
Heat the larger skillet over medium heat and add 2 of the sandwiches. Place a hand towel inside the smaller skillet and use it to press the smaller skillet down onto the sandwiches, creating a sandwich press. Continue pressing until the sandwiches are a bit flattened and browned, 3 to 4 minutes. Remove the smaller skillet and flip the sandwiches. Press the smaller skillet down again to brown the other side, another 2 to 3 minutes. Repeat for the remaining sandwiches. Slice and serve hot.