Wednesday, March 14, 2007
Grilled Vegetable Panini
Ingredients Extra Virgin Olive Oil as needed My GrindersMy Grinders Coarse Sea Salt Flavor (to taste) My GrindersMy Grinders Rainbow Peppercorn Flavor (to taste) 1 Portobello MushroomsPortobello Mushrooms stem and gills removed 1 Maui OnionsMaui Onions sliced 1 Organic Tomato sliced fairly thick 1 Organic ZucchiniOrganic Zucchini sliced Real Mayonnaise to taste 4 slices Italian Bread Rustic and thick sliced 4 leaves Organic Leaf LettuceOrganic Leaf Lettuce Red Preparation Prepare BBQ and get the grill nice and hot. Brush the mushroom, onion, tomato and zucchini with the olive oil and season with the salt and pepper. Place on the hot grill and cook until you achieve nice grill marks. Carefully flip them over and repeat. Remove from the grill and let stand to drain off excess juices. Brush the bread with the mayonnaise and place 1 slice of cheese on each piece. On 2 slices of bread, start building your sandwich with the mushroom, onion, tomato, zucchini and lettuce. Top with remaining bread slices. Brush the outside of the sandwiches, on both sides, with olive oil. Place the sandwiches on the hot grill and top with some kind of weight, like a pan for instance. Heat until cheese starts to melt and you have nice grill marks. Flip them over and repeat. Remove from the grill and serve. Note: A George Foreman Grill or cast iron grill pan work well for this also. |
