Mediterranean Grilled Veggie Panini

This Mediterranean-inspired panini combines smoky grilled vegetables with creamy burrata and bright pesto for an elevated sandwich experience. The contrast between the crispy bread exterior and the warm melty center creates a perfect lunch or light dinner option that feels like a restaurant treat but is easy to make at home.

I first made these paninis after visiting a local farmers market and coming home with an abundance of summer vegetables. Now they have become our Friday night tradition when we want something special without the fuss of a complicated meal.

Ingredients

• Zucchini and eggplant: Adds hearty substance and absorbs all the flavors while grilling
• Red bell pepper: Provides sweet smokiness when charred
• Fresh burrata cheese: Creates a creamy luxurious center that melts perfectly
• Basil pesto: Adds concentrated herb flavor without needing many ingredients
• Ciabatta rolls: Provide the ideal crispy exterior while staying soft inside
• Balsamic glaze: Offers a sweet tangy finish that brings everything together
• Fresh basil leaves: Add brightness and visual appeal

Always look for firm zucchini and eggplant without soft spots. With burrata, ensure it's fresh and kept refrigerated until ready to use for the best flavor and texture.

How To Make Mediterranean Grilled Veggie and Burrata Panini

Grill the Vegetables:

Heat your grill pan or outdoor grill to medium high heat. Brush your sliced vegetables generously with olive oil and season with salt and pepper. Place them on the hot grill and let them cook undisturbed for about 3 to 4 minutes until you see char marks forming. Flip once and continue cooking until tender. The eggplant should feel soft when pressed and the zucchini should be pliable. Allow them to cool slightly before assembling.

Prepare the Bread:

Slice your ciabatta rolls horizontally or gather your sourdough slices. The bread should be sturdy enough to hold the fillings without becoming soggy. If using ciabatta, you can lightly toast the cut sides before adding fillings for extra crispness and to prevent sogginess.

Layer the Fillings:

Spread pesto evenly on one side of each sandwich. Be generous but not excessive about one tablespoon per sandwich is perfect. Arrange the grilled vegetables in even layers, starting with zucchini, then eggplant, and finishing with the red pepper. Tear the burrata ball into pieces and distribute it across the vegetables. The uneven pieces create pockets of creaminess throughout the sandwich.

Add Finishing Touches:

Scatter a few fresh basil leaves across the filling. If using balsamic glaze, drizzle a thin stream over the fillings for a sweet tangy accent. Close the sandwich with the remaining bread slice or roll half.

Grill the Panini:

Brush the outside of the sandwich with olive oil or spread with butter. Place in a preheated panini press or in a skillet with another heavy pan on top to press it down. Cook until golden brown and crispy on the outside, about 5 minutes in a panini press or 4 to 5 minutes per side in a skillet. The burrata should be warm and beginning to melt but not completely liquefied.

Serve Immediately:

Remove from heat, cut diagonally for the most appealing presentation, and serve while still hot and cheese is at its most gooey stage.

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This panini reminds me of my trip to Italy where simple ingredients prepared thoughtfully created the most memorable meals. The burrata is the star ingredient for me its creamy interior creates pockets of richness that balance perfectly with the smokiness of the grilled vegetables.

Make Ahead Options

The beauty of this panini lies in how you can prepare components in advance. Grill all your vegetables during weekend meal prep and store them in an airtight container in the refrigerator. They'll keep for up to three days, making weeknight assembly incredibly quick. Just bring them to room temperature before building your sandwich. The pesto can also be made ahead and will actually develop deeper flavor after a day in the refrigerator. Keep the burrata refrigerated until the last minute for food safety.

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Customization Ideas

This panini welcomes creativity based on what you have available. In winter months, substitute roasted butternut squash or sweet potatoes for a seasonal twist. For extra protein, add a layer of prosciutto which pairs beautifully with the burrata. If you prefer a vegan version, substitute cashew cheese spread for the burrata and use a vegan pesto. The sandwich still delivers amazing flavor with these modifications. Experiment with different breads too focaccia adds an herb infused base while a rustic whole grain loaf provides more substance.

Serving Suggestions

This hearty panini makes a complete meal on its own, but pairing it with complementary sides elevates the experience. A simple arugula salad dressed with lemon juice and olive oil provides a peppery contrast to the rich sandwich. During summer months, serve alongside gazpacho for a refreshing Mediterranean themed meal. For entertaining, cut the paninis into smaller portions and serve as part of an antipasto spread with marinated olives, artichoke hearts, and roasted red peppers. A crisp white wine like Pinot Grigio or Sauvignon Blanc makes the perfect beverage pairing, highlighting the fresh vegetable flavors.

Frequently Asked Questions

→ How can I prevent the bread from becoming soggy?

Brush the veggies with olive oil sparingly and use a light hand with wet ingredients like pesto and balsamic glaze to keep the bread crisp.

→ Can I use a different type of bread?

Yes, ciabatta and sourdough are great choices, but focaccia or baguette will also work brilliantly for this panini.

→ Is there a substitute for burrata?

You can substitute burrata with fresh mozzarella or creamy goat cheese for a similar texture and flavor.

→ Can I prepare the vegetables ahead of time?

Yes, grill the vegetables in advance and refrigerate them. Reheat slightly before assembling for the best flavor.

→ Do I need a panini press to make this?

No, a skillet or grill pan works just as well. Press the sandwich with a heavy pan or weight it down for even cooking.

→ Can I make this vegan-friendly?

Absolutely! Replace the burrata with vegan cheese and ensure your pesto is dairy-free to create a delicious vegan panini.