This veggie panini is so healthy and incredibly delicious that you won’t be missing meat in the slightest. It’s true! It’s basically my go-to recipe whenever I want a quick yet filling meat-free meal. With the combination of crisp veggies, cheese, and creamy mayo all stuffed in bread, this vegan panini sends my plant-based eating goals to another level.
Panini is a stuffed sandwich that’s either toasted or grilled on both sides. It’s usually jammed with meat, vegetables, and cheese. The brilliance of this delicious sandwich is you can TOTALLY go meatless! Veggie panini fillings can also include roasted or grilled vegetables of your choice. You can stuff your vegetarian panini with sauteed portobello mushrooms, roasted red bell peppers, sun-dried tomatoes, caramelized red onion, or even grilled vegetables. These healthy panini recipes are so customizable and easy to prepare. Perfect for quick yet healthy lunches!
My vegan panini sandwich recipe uses spinach leaves and tomato slices. I suggest you go for either cherry tomatoes or grape tomatoes; both are great on panini sandwiches! And of course, avocado! Its creamy goodness makes it one of the best fillings for vegetarian panini recipes. Whatever kind of vegetables you want for your veggie panini ideas, make sure they’re all fresh for the best flavors.
The best panini recipes are also all about melty cheese. Mozzarella cheese and Colby Jack (the one I used in my panini recipe) are excellent melting cheese. Once heated, they certainly deliver that ooey-gooey deliciousness we all love in panini sandwich recipes. The stuffings in my avocado panini are then melded together with creamy, light mayonnaise, rounding out that spectrum of flavors. Meanwhile, the best bread for panini sandwiches includes ciabatta and focaccia. Sourdough bread is also a superb choice. Just make sure to cut them in thick slices. A much healthier option would be whole wheat bread. And remember, it’s a bit crucial to only use fresh bread that can withstand heat.
Wondering how to make a veggie panini sandwich? It’s easy! I started by slicing up the avocado and tomato and spreading the bread slices with butter. Then, I added the light mayo and layered spinach, tomatoes, and cheese on my veggie panini sandwich.
A high-quality grill or panini press would undeniably churn out the perfect veggie panini. But don’t worry if you don’t have such equipment at home. You can still make whatever vegan panini recipes you have in mind using a grill pan and cast iron skillet. Just grill your sandwich over medium heat and press it using something heavy, like a lid or a pan. It’d still produce a tasty panini sandwich with ooey-gooey melted cheese filling and crunchy outside!
I don’t know about you, but I think any vegetarian panini recipes taste sublime, especially when paired with grilled cheese and pasta salad. If eating your vegetable panini straight from the fridge, chips would be the perfect accompaniment. Meatless Mondays have never been this delicious!
How To Make Veggie Panini
In this veggie panini recipe, avocado slices, fresh tomatoes, spinach leaves and cheese are all sandwiched between sourdough bread slices. It’s tasty, nutritious, and quick to prepare!
- Begin by cutting up the avocados and tomatoes.
- Butter sourdough bread slices on each side.
- Add mayo, spinach, tomatoes, and cheese to your sandwich and place on a skillet or in a panini maker. Cook for a few minutes on medium heat.
- Once done, add avocado slices and serve warm.
- You can play with the ingredients and recreate any vegan panini ideas you love. Use zucchini, eggplants, and feta cheese to make a Mediterranean veggie panini. Or, you can stuff your veggie sandwich with basil pesto and provolone cheese if you want it bursting with Italian flavors.
- It’s best to use a sharp and straight-edge knife when slicing off your finished veggie panini sandwich.
- If possible, avoid using white bread and bagel for your vegetarian panini ideas. White bread tends to get soggy when you jam it with wet ingredients. Bagel, albeit crusty on the outside, is not ideal for sandwiches.
- Brush the outside of the bread with butter and oil for added crunch and flavor.
- Calories: 1101.55kcal
- Fat: 36.54g
- Saturated Fat: 12.96g
- Trans Fat: 0.25g
- Monounsaturated Fat: 14.96g
- Polyunsaturated Fat: 4.83g
- Carbohydrates: 157.80g
- Fiber: 14.82g
- Sugar: 15.33g
- Protein: 40.80g
- Cholesterol: 41.82mg
- Sodium: 1900.59mg
- Calcium: 414.92mg
- Potassium: 1312.72mg
- Iron: 13.41mg
- Vitamin A: 433.45µg
- Vitamin C: 34.31mg
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