Pesto Veggie Sandwich

Side view of a stacked California pesto panini on a plate.

5 from 5 votes

Our Pesto Veggie Sandwich is full of nutritious sauteed vegetables, pesto sauce, and Monterey jack cheese. This simple recipe makes a perfect weeknight meal that the whole family will love!

Course Main Course, Sandwich

Cuisine American

Keyword pesto veggie sandwich, roasted vegetable panini

Prep Time 20

Cook Time 10

Total Time 30

Servings 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 cups cherry tomatoes - halved
2-3 cups sliced mushrooms
12 oz. marinated artichoke hearts - strained and chopped
salt and pepper - to taste

Instructions

Make vegetables. In a skillet, add olive oil over medium-high heat. Add spinach, tomatoes, and mushrooms (salt and pepper to taste) – and sauté for 3-4 minutes or until softened. Then add the chopped artichoke hearts and stir until warm. Remove from heat.
1 Tablespoon olive oil, 2-3 cups sliced mushrooms, 2 cups cherry tomatoes, 4 cups baby spinach, salt and pepper, 12 oz. marinated artichoke hearts
Prep bread. Slice bread and then spread butter on one side of the bread – and place down on cutting board. 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).
8 slices French bread, 2 Tablespoons butter spread, 1/2 cup pesto sauce, 4 slices monterey jack cheese
Add veggies. Carefully add the roasted medley of veggies on top of the bread with cheese, and top with the remaining bread slice.
Grill. Carefully place paninis on the panini maker (or use a skillet on medium heat), one or two at a time, depending on how many will fit. Grill for a couple of 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.

Notes

Use any crusty bread you have to make these paninis. We like our homemade breads but store-bought is fine.
We love our homemade basil pesto sauce and keep it handy in the freezer for all of the yummy recipes!

Nutrition