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Roasted Vegetable Pesto Panini

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Roasted Vegetable Pesto Panini is a delicious sandwich, full of healthy roasted vegetables along with a spreading of pesto, and topped with cheese! Use your panini maker, or make it on the stove top. So easy and delish!

Side shot of a stack of two roasted vegetable pesto paninis, on a white background.

This sandwich idea came about after eating the California Grille Panini at Corner Bakery. It’s one of my favorite things to order there, so I knew I needed to make it at home. The mushrooms and artichokes provide a unami flavor that is similar to meat, so it pleases vegetarians and carnivores alike!

Sandwich lovers unite! 😀

Overhead shot of a black plate of roasted vegetable pesto paninis, sliced in half.

Ingredients needed for Roasted Vegetable Pesto Paninis:

  • Bread – Use any crusty bread you like. I use my Chewy French Bread because I always have a loaf in my freezer.
  • Butter – Just a few pats of butter needed.
  • Pesto Sauce – Use store-bought or my homemade basil pesto sauce.
  • Roasted Vegetables – This recipe includes artichoke hearts, spinach, mushrooms, and cherry tomatoes. You could also use any other veggies you like.
  • Cheese – I’ve made this with a variety of cheese, including gruyere, havarti, cheddar jack, and more.
Overhead shot of a blue dutch oven, filled with cooked veggies for paninis.
Overhead shot of pesto sauce in a food processor.

How to make Roasted Vegetable Pesto Paninis:

This is a super quick sandwich recipe, especially if you use store-bought bread and pesto sauce.

  1. Make vegetables. In a stock pot, add olive oil over medium high heat. Add spinach, tomatoes, and mushrooms – and sauté for 3-4 minutes or until softened. Then add the chopped artichoke hearts and stir until warm. Remove from heat.
  2. Prep bread. Slice bread and then spread butter on one side of the bread – and place down on cutting board (or other surface). Then spread pesto on the side of bread facing up. Lay sliced cheese on top of half of the bread (on top of the pesto sauce).
  3. Add veggies. Carefully add the roasted veggies on top of the bread with cheese, and top with remaining bread.
  4. Grill. Carefully place paninis on the panini maker (or use a skillet), one or two at a time, depending on how many will fit. Grill for a couple minutes or until there are nice grill marks and the cheese starts to melt. If using a skillet, carefully flip the sandwiches after a couple of minutes.
  5. EAT.
Side shot of some pesto paninis on a black plate.

Kitchen Tools used for this recipe: (Affiliate Links)

  • Panini Press – I used this panini maker for the sandwiches pictured. But you can use any skillet.
  • Cast Iron Skillet – If you don’t have a panini press, this works great too.
Side shot of my hand holding a double stack of roasted vegetable pesto panini, sliced in half.

Make this sandwich next: BLT Sandwich with Pesto Sauce

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Side shot of a stack of two roasted vegetable pesto paninis, on a white background.

Roasted Vegetable Pesto Panini

Roasted Vegetable Pesto Panini is a delicious sandwich, full of healthy roasted vegetables along with a spreading of pesto, and topped with cheese! Use your panini maker, or make it on the stove top. So easy and delish!
5 from 5 votes
Print Pin Rate
Course: Main Course, Sandwich
Cuisine: American
Keyword: pesto panini, roasted vegetable panini
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4 servings
Calories: 628kcal
Author: Sue Ringsdorf

Ingredients

  • 8 slices French bread – I use my homemade french bread on this site
  • 1/2 cup pesto sauce – I use my homemade pesto on this site
  • 2 Tablespoons butter spread
  • 4 slices monterey jack cheese – or any cheese you like
  • 1 Tablespoon olive oil
  • 4 cups baby spinach
  • 2 cup plum tomatoes – halved
  • 2-3 cups sliced mushrooms
  • 12 oz. marinated artichoke hearts – strained and chopped
  • salt and pepper – to taste

Instructions

  • In a medium saucepan, heat olive oil over medium high heat. Add spinach, tomatoes, mushrooms, salt and pepper – and cook until soft. Add artichoke hearts and remove from heat.
  • Meanwhile, heat panini grill (or use a pan on stovetop). Take bread and spread butter on one side of the bread only. On the other side of bread, spread pesto sauce. 
  • To assemble sandwiches, turn butter side down and arrange roasted vegetables on the pesto side of four of the slices of bread. Add cheese on top of vegetables, and then place other piece of bread on top, butter side up.
  • Place two sandwiches on the panini grill and cook until bread gets nice grill marks, and the cheese melts. Repeat with other two sandwiches. Serve immediately.

Notes

  • I used my homemade french bread that I recently baked in a cast iron skillet. So the bread is round instead of oblong, which makes it easier to use for sandwiches. If you aren’t up to baking bread, just buy any crusty bread that you like.
  • Pesto Sauce is key! I’ve got two great homemade recipes on the blog.

Nutrition

Calories: 628kcal | Carbohydrates: 49g | Protein: 28g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 1497mg | Potassium: 787mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5757IU | Vitamin C: 44mg | Calcium: 374mg | Iron: 7mg

6 Comments

  1. This is perfect! I love paninis and the occasional meatless meal!

    1. Suebee Homemaker says:

      The best panini ever!

  2. This sandwich is so good that I think I could eat one every day. Yum! If you need something a little different too, this is a great option and a sure winner!

    1. Suebee Homemaker says:

      My boys love this, and it’s meatless! I’m glad you enjoyed them Holly!

  3. We made this for dinner tonight. As a true carnivore, I was surprised at how much I enjoyed it. We will definitely make it again.

    1. Suebee Homemaker says:

      Thanks Rob! I’m glad you liked it. The artichokes almost take the place of the meat! 🙂

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