This delicious veggie panini is packed with marinated vegetables, tapenade, mozzarella, provolone, and Italian herbs.
This recipe is delicious all year long! I especially love it during winter since it's such a cozy dish.
- Ciabatta or sourdough bread
- Roasted red peppers
- Marinated artichoke hearts
- Dried thyme
- Dried oregano
- Olive oil or butter
See recipe card for quantities.
In a bowl, mix together the shredded mozzarella, roasted red peppers, artichoke, tomato, onion, basil, thyme, and oregano.
Lightly spread olive oil or butter on outside of both pieces of bread. Then, spread tapenade on the inside of both pieces of bread.
Lay provolone slices on bread.
Then, top with mozzarella mixture.
Close sandwich and place on panini press or skillet.
Cook until golden brown. If using skillet, flip to cook on other side so both sides are cooked.
Hint: If not using a panini press, make sure stove is on medium. You don't want to cook the veggie panini too high or the outside will cook too quickly before the cheese can melt.
- Provolone - if you don't like provolone, try fontina instead
- Gluten free - use gluten free bread of your choosing to make this recipe gluten free
- Vegan - sub out the cheese for vegan cheese of choice to make this recipe vegan
- Meat - add a couple slices or prosciutto for a meat option!
- Spicy - mix in red pepper flakes to the mozzarella mixture to make this recipe as spicy as you like
- Panini press - if you don't have a panini press, just cook the veggie panini on a skillet (further instructions in the recipe)
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with this veggie panini:
- 1 ciabatta roll or 2 slices sourdough bread
- 1-2 slices provolone depending on size of bread
- ½ cup mozzarella shredded
- ⅓ cup roasted red peppers diced
- ¼ cup marinated artichoke hearts diced
- ½ medium tomato diced
- 1 tablespoon onion diced
- 1 tablespoon fresh basil chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 2 tablespoon tapenade
- olive oil or butter
- Brush outside of each slice of bread with olive oil or butter.
- In a medium sized bowl, mix together the shredded mozzarella, roasted red peppers, artichoke hearts, tomato, onion, basil, thyme, and oregano.
- Spread tapenade on the inside of both slices of bread.
- Scoop the mozzarella mixture onto the bread, then top with provolone slices.
- Place the sandwich onto your panini press and close. Cook until both sides are golden brown, about 5 minutes. If you don't have a panini press, cook on a pan on medium heat. If using this method, you will need to flip the panini to cook the other side once the first side is golden brown.
- Remove from heat and enjoy while hot!
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove