Ever since I got my panini maker I’ve been experimenting with all kinds of sandwich combinations. I’m convinced that pretty much everything tastes better inside a sandwich. But summer gives you an extra advantage — delicious, fresh produce.
Not only is this zucchini panini fun to say out loud, but it’s loaded with fresh veggies and it’s so good for you. Stuff it full of whatever you have left from last week’s farmers market haul, and it will be that much more delicious. Add sliced tomatoes for the ultimate summer sandwich.
Zucchini Panini with corn and goat cheese
- 1 tbsp extra virgin olive oil
- 1/2 tbsp minced garlic
- 1 small zucchini, halved and sliced lengthwise
- 1 ear corn, kernels removed
- 6-8 slices of bakery bread (depending how much filling you like in your sandwiches)
- 2 tbsp garlic butter (or just butter is fine), softened
- 1/2 cup goat cheese
- pinch of cayenne pepper
- In a large skillet, heat olive oil and add garlic, zucchini and corn. Cook for about 3 minutes — you want the veggies to be cooked, but not mushy. Season with salt, pepper and cayenne (for a little heat). Set aside.
- Set panini press to high.
- Spread garlic butter on outside of bread slices. Top with cheese, then veggie mixture, then more cheese. Place the second slice of bread on top and carefully place in panini press. Cook for 5-7 minutes or until cheese is melted and bread is toasted as you like it.
- Repeat until all ingredients are used up.
- Add sliced tomato inside before grilling or substitute goat cheese for American, Pepper Jack, or whatever you have on hand.
- You may be able to make two or three sandwiches at once depending on the size of your panini press.
- If you don’t have a panini press, you can wrap in foil and place on the grill. You can also use the broiler — just keep a careful eye out and flip the sandwiches before they burn.
Adapted from Oh My Veggies