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
- 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
- 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)
- 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.
- 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!
- Tip: I think this sandwich is equally delicious after a night in the fridge, so make enough for tomorrow’s lunch too.
Did you try this recipe? Let me know how you liked it below…