Veggie Pesto Panini

I don't know much about the sandwich, but you melt cheese perfectly in my panini

So today I’m sharing a quick and easy veggie pesto panini that satisfies the cravings of all cheese lovers out there. For this goodie, I’ve used sourdough bread (Pepperidge Farm is my fave!), you could also make this using ciabatta rolls, brioche rolls, or something as simple as white or wheat bread. When you make your panini, be sure to use loads of butter on the outer sides of panini to have that nice crunchy and golden brown layer. I've used crunchy veggies here. NOW if you really want to treat yourself, add shredded paneer along with mozzarella. Of course, you can enjoy this with soup, mac&cheese, or something as simple as chips.

Oh and all thanks to mom for making amazing basil pesto sauce ahead of time. You can also make pesto sauce using spinach, kale, or sun-dried tomatoes instead of basil leaves. Scroll down for the pesto recipe.

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Veggie Pesto Panini

prep: 15 mins | cook: 20 mins | total: 35 mins | servings: 4 panini

Ingredients:

· 1 medium red onion, sliced

· 1 red bell pepper, sliced

· 1 green bell pepper, sliced

· 1 yellow bell pepper, sliced

· 1 orange bell pepper, sliced

· 1/2 cup basil pesto sauce

· 1 cup (or more!) mozzarella cheese

· salt & pepper per taste

Instructions to assemble

1. Preheat the panini machine on medium heat

2. Spread basil pesto on both slices of bread and butter on the outer side

3. Top it off with sliced veggies, loads of mozzarella and shredded paneer (optional)

4. Simply press the sandwich in the machine until golden brown

A quick basil pesto recipe:

Grind the following in a grinder machine until a fine paste

· 3 cups fresh basil leaves

· 1 1/2 cup chopped walnuts

· 4 cloves garlic, peeled

· 1/4 cup grated parmesan cheese

· 3/4 cup olive oil

· 1 jalapeño pepper (I like my pesto spicy!)

· A few leaves of mint for that nice pungent-minty flavor

· Salt per taste

Make it cheezy!