Roasted Vegetable Pesto Panini

5 from 4 votes

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!

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 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