I got this idea from eating at Cultures near my university. I loved the flavours and health benefits of this divine panini, but the cost is quite high (especially for a university student, especially for a sandwich). In order to make this sandwich inexpensive and at my convenience, I created the following recipe. I hope that you enjoy it as much as I do!
- multigrain bread (I used Stonemill Bakehouse’s multigrain sourdough rye)
- optional, but encouraged: to add a beautifully flavoured and tasty crunch on the outside of the sandwich, spread a bit of Becel (or softened butter) and a touch of mayonnaise (or Vegenaise) on the outside of the bread before grilling
- feta, crumbled
- roasted pepper slices (to make easy, healthier homemade roasted peppers, you can find the Recipe Here)
- grilled or roasted zucchini (let me know if you would like a separate recipe for these!)
- If you are taking the optional, but encouraged, step of adding margarine/butter and mayonnaise/Vegenaise to the outsides of your panini, I would suggest to do this first before you add your ingredients to the insides, as this will take some pain out of the process
- Spread pesto on insides of both pieces of bread for your panini
- Add a layer of crumbled feta to one side of bread (I encourage you to add as much as you like here!)
- Layer on your preferred amounts of spinach, roasted pepper and grilled/roasted zucchini. You can also add other Mediterranean flavours such a grilled/roasted eggplant, sliced olives, or even red onions. If you like what you’re putting into the sandwich, I’m sure that you’ll love the outcome.
- Close the sandwich and grill in a panini press, waffle maker or a regular frying pan (as I do) until the outside is crisp and golden, and enjoy!