Hi . . .

So, I made you some lunch 🙂

For those of you who follow me on instagram will remember last weekend I was super spoilt by my spunky husband with the most amazing (not to mention giant) loaf of wholemeal (miche) sourdough from the one and only Sonoma Bakery.

So, not only did I make you some lunch but its the best vegetarian sandwich I ever tasted on the most ah-mazing bread.

Ever!

This has got to be hands down the meatiest tasting vegetarian sandwich there ever was. After eating it my dear husband proclaimed –

“That.

Was.

In.

Credible!”

And I wholeheartedly agree!

I think its the balsamic marinade that does it. Whatever it is . . . I don’t even care . . . I just want to eat it.

Maybe I’ll let you have a bite.

Maybe.

It may not be the prettiest of sandwiches but don’t let that put you off. It really is incredible.

Really.

Actually, I can’t guarantee there will be any of this delicious toasty, meaty, cheesy vegetarian panini left for you by the time you get here so I suggest you go out to pick yourself up some tasty bread and make this sandwich. Like today!

Now which of Ree’s other delicious looking panini’s should I make next?

Spicy Grilled Vegetable Panini
Makes 4 sandwiches slightly adapted from The Pioneer Woman Cooks – Food from my Frontier

Ingredients –

1 Tbsp olive oil
1/4 cup plus 2 Tbsp Balsamic Vinegar
Salt and black pepper to taste
1 yellow squash, cut into thick diagonal slices
1 zucchini, cut into this diagonal slices
1 red bell pepper, seeded and cut into large chunks
1 yellow bell pepper, seeded and cut into large chunks (I swapped for green because I couldn’t get yellow the day I wanted it . . . typical ;))
2 cups button mushrooms, sliced
2 roma tomatoes, sliced
1/4 cup mayonaise (I use Kraft 97% fat free)
1/4 cup hot pepper jelly (I substituted for 2 Tbsp chipotle adobe sauce)
4-6 slices of cheese (I used coon light and tasty)
8 thick slices of crusty bread (I used Wholemeal/Miche Sourdough from Sonoma Bakery – which I highly recommend :))

Method –

1 – Make marinade for the vegetables by placing olive oil and 1/4 cup balsamic vinegar in a large bowl.

2 – Add salt and pepper to taste and mix together.

3 – Throw the squash, zucchini and peppers into the bowl with the marinade . . .

4 – And toss them together to coat. Set Aside.

5 – In a small fry pan over medium-high heat, saute’ the mushrooms in 2 remaining Tbsp of balsamic vinegar until golden brown. About 5 mins.

6 – Remove the mushrooms to a small plate and set aside.

7 – Grill the vegetables on both sides until golden brown and tender.

8 – While the vegetables are grilling, toss the sliced tomatoes in the left over marinade.

9 – For the panini spread combine mayonnaise and pepper jelly (or chipotle sauce)

10 – Stir to combine.

11 – To assemble the sandwiches, spread each piece of bread with a generous amount of spicy mayo

12 – place 1-2 slices of cheese on each slice of bread.

13 – To 4 slices of bread, layer on some zucchini . . .

14 – Some mushrooms . . .

15 – Some peppers and tomatoes . . .

16 – And some squash.

17 – Carefully bring the 2 halves of each sandwich together, grill in a panini press (I use my good ol’ George Foreman) until golden brown and the cheese is melted.

Ree’s Variations –

Swap spicy mayo for 2 Tbsp pesto mixed with 4 Tbsp mayo – deeeeelicious!

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Nutritional Info approx per sandwich (using recipe adaptions stated above) obtained using fatsecret.com –

Cal – 363
Fat – 9g
Carbs – 52g
Protein – 16g
Fiber – 5.7g