Serves 4
45 min
Avocado Veggie Panini
Recipe GLPR3d3eb94b63712f
A warm, pressed sandwich loaded with sautéed mushrooms, tomatoes, and kale, complemented by creamy mashed avocado. The vegetables are cooked until tender and flavorful, then layered generously on toasted bread. Optional melted cheese adds richness, though the recipe can be made vegan without it. Perfect for a satisfying lunch or light meal.
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Ingredients
1½ tablespoons butter or olive oil
1 shallot, minced
8 ounces baby portobello mushrooms, sliced
1 cup cherry or grape tomatoes
2 cups kale, stems removed and chopped
Salt to taste
2 ripe avocados
8 slices thick, sturdy wheat bread
4 ounces Provolone or Mozzarella cheese, sliced (optional)
Directions
Preheat a panini press to medium-high heat.
Heat the butter or olive oil in a large skillet over medium-high heat.
Add the minced shallot and sauté for about 2-3 minutes until soft and translucent.
Add the sliced mushrooms and continue cooking for 5-7 minutes, stirring occasionally, until they are lightly browned on the edges.
Add the tomatoes and chopped kale to the skillet. Sauté for another 3-5 minutes until the kale is wilted and tender and the tomatoes are warmed through.
Remove the vegetable mixture from heat and season with salt to taste.
While the vegetables cook, halve the avocados, remove the pits, and scoop the flesh into a small bowl. Mash thoroughly with a fork until creamy.
Spread a generous layer of mashed avocado on one side of each of the 8 bread slices.
Divide the sautéed vegetable mixture evenly among 4 slices of bread, piling the vegetables generously on top of the avocado (the mixture will compress when pressed).
If using cheese, place a slice or two of Provolone or Mozzarella on top of the vegetables on each sandwich.
Top each sandwich with a second slice of bread, avocado-side down, creating a sandwich.
Carefully place each assembled sandwich on the preheated panini press. Close the lid gently and press for 2-4 minutes until the bread is golden brown and crispy on the outside.
Remove the panini from the press and let cool for 1-2 minutes before serving. Be cautious when biting into the sandwiches, as the tomatoes inside may be very hot.
