Ingredients

multigrain bread
pesto
feta, crumbled
spinach
roasted red pepper, sliced
roasted zucchini slices

Optional: butter, margarine, veganaise, mayonnaise etc. for spreading on the outside of the sandwich before cooking.

Method

1. If going with the optional step, spread a light coating of butter and/or mayo on one side of each piece of bread. This will add a buttery, crispy crust to the outside of the panini. Another method would be to brush olive oil over your cooking vessel before adding the panini.
2. Flip the pieces of bread over and spread desired amount of pesto on both pieces of bread.
3. Add crumbled feta to one piece of bread on top of the pesto.
4. Layer desired amount of spinach, roasted peppers and roasted zucchini on top of the feta.
5. Close the sandwich and grill on a panini press, in a waffle iron, or in a frying pan like you would a grilled cheese, until the outside is crispy and golden brown.

Notes:

1. I use Little Northern Bakehouse’s selection of gluten-free multigrain breads (*not sponsored*). However, if these are not sold in your area, I encourage you to seek out a local bakery and try whatever they have that sounds good to you!
2. I prefer to use goat’s milk feta cheese and my homemade vegan basil pesto, but I know others who prefer sheep’s milk or vegan feta and spinach/walnut pesto in this panini. Choose ingredients that you know you love to get the best results.
3. Try adding additional Mediterranean flavours such as grilled eggplant, pickled red onions, or olive pesto.