Lemon Pesto Panini

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

Here’s what you need:

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

1. To make the pesto, 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.

2. To make panini, 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…