Grilled Veggie and Pesto Panini – Crispy, Melty, and Packed with Flavor
There’s something unbeatable about a warm, pressed sandwich that’s crunchy on the outside and melty inside. This Grilled Veggie and Pesto Panini delivers that magic with bright, roasted vegetables and a bold, garlicky pesto. It’s simple to make, easy to customize, and satisfying without feeling heavy.
Whether you’re cooking for lunch, an easy weeknight dinner, or a quick meal prep option, this panini checks all the boxes. No fancy equipment required—just good bread, good veggies, and a little heat.
Ingredients
Method
- Prep the vegetables. Toss the zucchini, squash, red pepper, and red onion with olive oil, salt, and pepper. If you like, add a splash of balsamic to the peppers and onions for sweetness.
- Grill or roast the veggies. Use a grill pan, outdoor grill, or a 425°F (220°C) oven. Cook until the vegetables are tender with light char, about 6–8 minutes on a grill or 12–15 minutes in the oven. Set aside.
- Warm your cooking surface. Preheat a panini press, large skillet, or griddle over medium heat. If you’re pressing in a skillet, have a second heavy pan ready to weigh down the sandwiches.
- Build the panini. Spread pesto on the inside of each bread slice. Layer cheese on one side, then add the grilled veggies and a small handful of spinach or arugula. Top with the second slice, pesto side down.
- Brush and press. Lightly brush the outside of each sandwich with olive oil or softened butter. Place on the hot surface. If using a skillet, set the second pan on top to press.
- Cook until crisp and melty. Grill 3–5 minutes per side, or 3–6 minutes total in a press, until the bread is deeply golden and the cheese has melted.
- Rest and slice. Let the panini rest for 1 minute so the cheese settles, then slice in halves. Serve immediately.
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What Makes This Special
This panini strikes the perfect balance: hearty enough to fill you up, but fresh enough to keep things light. The vegetables bring sweetness and char, the pesto adds a punchy, herby kick, and the cheese binds it all together.
It’s a great way to use up produce you already have on hand and still feel like you’re eating something special.
It also scales easily. Make one for yourself, or line up a few on a sheet pan if you’re feeding a group. And if you don’t own a panini press, no problem—your stove and a heavy skillet will do the job just fine.
What You’ll Need
- Bread: 4 slices of sturdy bread (ciabatta, sourdough, or focaccia work best)
- Pesto: 1/4 cup basil pesto (store-bought or homemade)
- Cheese: 4 slices provolone or fresh mozzarella
- Vegetables:
- 1 small zucchini, sliced lengthwise
- 1 small yellow squash, sliced lengthwise (optional but nice)
- 1 red bell pepper, seeded and sliced into wide panels
- 1/2 small red onion, thinly sliced
- A handful of baby spinach or arugula
- Olive oil: 2–3 tablespoons
- Balsamic vinegar: 1 teaspoon (optional, for the peppers and onions)
- Salt and pepper: To taste
- Butter or more olive oil: For brushing the bread
- Optional extras: Sliced tomatoes, sun-dried tomatoes, crushed red pepper flakes, or a few basil leaves
Instructions
- Prep the vegetables. Toss the zucchini, squash, red pepper, and red onion with olive oil, salt, and pepper.
If you like, add a splash of balsamic to the peppers and onions for sweetness.
- Grill or roast the veggies. Use a grill pan, outdoor grill, or a 425°F (220°C) oven. Cook until the vegetables are tender with light char, about 6–8 minutes on a grill or 12–15 minutes in the oven. Set aside.
- Warm your cooking surface. Preheat a panini press, large skillet, or griddle over medium heat.
If you’re pressing in a skillet, have a second heavy pan ready to weigh down the sandwiches.
- Build the panini. Spread pesto on the inside of each bread slice. Layer cheese on one side, then add the grilled veggies and a small handful of spinach or arugula. Top with the second slice, pesto side down.
- Brush and press. Lightly brush the outside of each sandwich with olive oil or softened butter.
Place on the hot surface. If using a skillet, set the second pan on top to press.
- Cook until crisp and melty. Grill 3–5 minutes per side, or 3–6 minutes total in a press, until the bread is deeply golden and the cheese has melted.
- Rest and slice. Let the panini rest for 1 minute so the cheese settles, then slice in halves. Serve immediately.
Storage Instructions
For best texture, assemble and grill just before eating.
If you have leftovers, wrap the cooked panini in foil and refrigerate for up to 2 days. Reheat in a skillet over medium heat or in a 350°F (175°C) oven for 8–10 minutes to regain crispness.
You can also prep components in advance. Grill the vegetables and store them in an airtight container for up to 4 days. Keep pesto refrigerated and assemble when ready.
Avoid freezing assembled panini—the bread gets soggy and the cheese texture suffers.
Why This Is Good for You
- Veggie-forward: Zucchini, peppers, and greens bring fiber, vitamins A and C, and antioxidants.
- Healthy fats: Pesto and olive oil provide monounsaturated fats that support heart health.
- Balanced satisfaction: Cheese adds protein and calcium, while the bread gives you steady energy from complex carbs.
- Customizable nutrition: Swap in whole-grain bread, add more greens, or use a lighter cheese to suit your goals.
What Not to Do
- Don’t overload the sandwich. Too many fillings make it hard to press and prevent the cheese from melting properly.
- Don’t skip salting the veggies. A little salt draws out moisture and boosts flavor, helping the panini stay crisp.
- Don’t use flimsy bread. Soft sandwich bread will collapse. Choose sturdy, crusty slices that can handle heat and moisture.
- Don’t cook on low heat. You’ll end up with pale bread and lukewarm cheese. Medium to medium-high heat is your friend.
- Don’t add watery tomatoes without seeding. Excess moisture leads to soggy results.
Seed and pat them dry first.
Alternatives
- Bread swaps: Use whole-grain sourdough, multigrain, or a split baguette. For a low-gluten option, try a sturdy gluten-free loaf.
- Cheese options: Fontina, Havarti, or goat cheese bring different textures and tang. For dairy-free, use a meltable plant-based cheese or skip cheese and add mashed avocado.
- Pesto varieties: Try arugula pesto for peppery bite, sun-dried tomato pesto for sweetness, or walnut pesto if you’re out of pine nuts.
- Veggie variations: Eggplant, portobello mushrooms, asparagus, or thinly sliced sweet potato all grill well.
In winter, roasted broccoli or cauliflower adds a cozy twist.
- Protein add-ins: For extra staying power, add thinly sliced grilled chicken, turkey, or white beans mashed with lemon and garlic.
- No press method: Use a cast-iron skillet and set another heavy pan on top. A sheet of foil between helps with cleanup and even pressure.
FAQ
Can I make this without cheese?
Yes. Use extra pesto and add creamy elements like mashed avocado or hummus to bind the veggies.
Press as usual and cook until the bread is crisp.
What if I don’t have fresh pesto?
Jarred pesto works well. Brighten it with a squeeze of lemon and a drizzle of olive oil if it tastes flat. You can also blend spinach, basil, garlic, olive oil, and nuts for a quick homemade version.
How do I keep the panini from getting soggy?
Use sturdy bread, grill or roast the veggies so they’re not wet, and keep watery ingredients to a minimum.
Brushing the outside with oil also helps it crisp quickly, sealing in the fillings.
Can I make it ahead for lunch?
Assemble in the morning and keep refrigerated, then toast or press just before eating if possible. If you must assemble and cook ahead, wrap in foil and reheat in a toaster oven to restore crunch.
What’s the best cheese for melting?
Provolone and mozzarella are reliable, mild, and gooey. Fontina melts beautifully with a bit more character.
Avoid very hard cheeses on their own unless you pair them with a meltier option.
Is there a nut-free pesto option?
Yes. Skip the nuts entirely or replace them with toasted pumpkin seeds or sunflower seeds. The texture stays rich, and the flavor is still vibrant.
Can I cook the vegetables on the same pan where I press?
You can.
Cook the veggies first, wipe the surface if needed, then assemble and press. This keeps cleanup simple and adds a little extra flavor from the browned bits.
Wrapping Up
This Grilled Veggie and Pesto Panini is proof that simple ingredients can taste big. With crisp bread, melty cheese, and fresh, charred vegetables, it’s a go-to meal that feels both comforting and bright.
Keep the pesto stocked, the veggies flexible, and the method easy. You’ll have a reliable, flavorful sandwich ready whenever the craving hits.
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