Grilled Vegetable Panini
It almost seems that all I’ve been doing lately is preparing leftovers. Thankfully everyone typically has abundant left overs. Seeing that I’m usually preparing something, I’m not often without something in my own fridge screaming out not to be forgotten.
With summer starting, I’ve been spending more time outdoors, having many salads and grilled vegetables.
Currently it’s sweet potatoes, peppers, asparagus and mushrooms waiting for rejuvenation, but I’m sure just about any flavourful set of vegetables, grilled or roasted, would be delicious. So, the plan was to take this leftover glory back outside for lunch to combat the almighty burger. I thought serving up summer with grilled sandwiches would be a nice summer escape from the ordinary.
GRILLED VEGETABLE PANINI
2 Cups Leftover Grilled or Roasted Vegetables
1 Medium Onion, Sliced
1/2 Package Medium Firm Tofu
3 Tablespoons Soy Sauce
4 Tablespoons Olive Oil
1 Vine Ripened Tomato, Sliced
3 Cloves Garlic, Minced
4 Tablespoons Basil Pesto
4 Tablespoons Tampanade
4 Tablespoons Dijon
Salt & Pepper to Taste
4 Large Panini Buns
Heat a large sautée pan and add 2 tablespoons of the oil.
Peel and slice the onion the sauté until softened. (About 5 minutes.)
Cut the tofu into 1/4″ slices, lay flat and drizzle over the soy sauce.
Mince the garlic, slice the tomato and add that and the grilled vegetables to the onion, just to warm through.
Preheat the grill to medium.
Slice the panini buns lengthwise and add your desired condiments to each.
Top each with equal amounts of the heated, grilled vegetables and slices of tofu.
Lightly brush the remaining olive oil on the outside crusts of the buns.
Reduce the grill heat to low.
Lay the sandwiches in a row on the grill and weigh them down with a clean cookie sheet toped with cans, rocks or bricks – whatever is clean and handy to give them a good squish.
Allow the sandwiches to toast for about 3 – 4 minutes, checking regularly to avoid burning.
Brush oil, flip and repeat on the other side for another few minutes until the outside is lightly toasted with grill marks.
*Note: If you eat it, during the sandwich construction, thinly sliced smoked gouda or chèvre would make wonderful substitutions for the tofu.