I’ll admit – I don’t have a panini press. Those wonderful grill lines that show up on the bread when you use that handy device have never appeared in my kitchen. Thankfully, I can still make a delicious vegan panini in a pan on the stovetop, and so can you!
I always make paninis for other people but never seem to make any for myself. I’m not sure why that is… It’s not like it’s a lot of work. So today’s creation was a delicious veggie Italian panini. My leftover roasted yellow peppers and onions were a perfect addition. The sandwich turned out a bit wet, so be sure to dry off your vegetables (especially the olives and tomatoes) before popping it into the pan. Feel free to add some vegan cheese if you want that melty goodness – I didn’t feel in the mood so I didn’t add it to the Italian panini this time.
- 4 slices bread (I used whole wheat but you can use any bread you desire; ciabatta or sourdough work great)
- 2 Tbs Vegenaise
- 2 Tbs Earth balance (or other vegan butter)
- ½ cup fresh spinach
- 1 tomato, sliced
- ¼ cup onion, sliced
- ½ colorful bell pepper, roasted (raw would work ok too)
- 8 large green olives, sliced
- 2 pepperoncinis, sliced
- Italian seasonings or fresh herbs for extra flavor (basil, oregano, paprika, salt and pepper)
- Assemble vegetables. Blot dry with paper towel to soak up moisture to keep sandwich from getting mushy.
- Spread ½ Tbs Earth balance butter substitute on each slice of bread. Set two of the slices in the pan, butter side down, over medium heat. Spread each with Vegenaise. Layer vegetables on the slices and sprinkle with desired seasonings. Top with the last two slices of bread, butter side out.
- Weigh down the sandwiches with a heavy pan or other heavy object, such as a wrapped large can of food. Cook the paninis 2 minutes on each side or until golden brown. Serve.