Lemon Pesto Panini

This sandwich tastes amazing

This sandwich tastes amazing

There’s something about a grilled sandwich that is more satisfying than a plain cold one. This lemon pesto panini raises the bar for vegan sandwiches across the world. The homemade pesto tantalizes your taste buds.

This sandwich was inspired by Colleen Patrick-Goudreau’s The Vegan Table

Lemon Pesto Panini
A Recipe by Diana Keuilian
Serves 8

For Pesto:
  • 2 cups loosely packed fresh basil leaves
  • 2 whole garlic cloves, peeled
  • ¼ cup pine nuts
  • ¼ cup nutritional yeast
  • Salt, to taste
  • 2 tablespoons olive oil
  • 1 to 2 teaspoons fresh lemon juice
For Panini:
  • 2 medium-sized roasted red bell peppers, cut lengthwise into slices
  • 3 zucchini squash, sliced and roasted or grilled
  • 1 medium-sized red onion, sliced
  • 1 or 2 medium-sized tomatoes, sliced
  • 8 large slices Ezekiel Bread
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste (optional)
  • Earthbalance

To make the pesto:
  1. Combine basil, garlic, pine nuts, nutritional yeast and salt in food processor or blender. Mix until smooth. Add oil and lemon juice; process until smooth. If not using immediately, store tightly covered in refrigerator for up to 2 days.
To make panini:
  1. Divide bell peppers, squash, onion, and tomatoes evenly among four slices of bread. Drizzle each with vinegar, spread on some pesto (about 2 tablespoons) and sprinkle with salt and pepper. Top each with remaining bread slices, rub on some Earthbalance, and press in a panini maker or place on tabletop grill. Press until lightly browned and hot. Now dig in!
  2. Tip: I think this sandwich is equally delicious after a night in the fridge, so make enough for tomorrow’s lunch too.

Calories: 201     Fat: 8     Carbohydrates: 22     Sodium: 185     Fiber: 5     Protein: 10    


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