I love all sandwiches, but there’s something about a vegan panini that gets me every time! This recipe, along with my tips for the perfect result, will be your go to!
It’s not hard to get nutritious food in your body while loving what you eat. This not only keeps my kids happy and satisfied but it helps us eat more vegetables without complaint!
Between this and my vegan meatball sub, we get all the cozy feels!
How to Make a Vegan Panini
Layers of thinly sliced and grilled veggies with melty cheese sandwiched between crusty bread, who wouldn’t love that?! This easy recipe is a crowd pleaser and can be customized to fit a variety of preferences.
Ingredients
- Portobello mushroom
- Zucchini or yellow squash
- Spinach
- Tomato
- Pepperoncini or pickle slices
- Dairy free cheese of choice
- Bread
Step by Step Instructions
- Sauté the veggies.
- Load the bread with the fillings.
- Grill until the cheese is melted.
What to Serve with Paninis
Pair this vegan sandwich with any of these plant based recipes for a complete meal:
- Vegan “Chicken” Noodle Soup
- Broccoli Cheddar Soup
- Ribollita Soup
- Cream of Mushroom Soup
- Sausage, Bean, and Kale Soup
- Creamy Wild Rice Soup
- Lemon Kale Salad
- Caesar Dressing
- Greek Farro Salad
- Baked Oven Fries
- Sweet Potato Fries
- Asparagus Fries
Flavor suggestions
Change up the spread and fillings with any of these plant based options:
- Vegan Mayo
- Garlic Aioli
- Ranch
- Coconut Butter
- Cream Cheese
- Pesto
- Mushroom Bacon
- Avocado
- Arugula
- Sun Dried Tomatoes
- Artichokes
- Onions
- Bell Pepper
- Eggplant
- Cucumber
Preparation Tips
- Any bread will do, but artisanal bread like ciabatta is best. Use gluten-free if necessary.
- Grilling the veggies is optional but it helps to release the liquid to avoid a soggy sandwich.
- You can use raw tomatoes but they will release more liquid when you make the panini.
- If you don’t have a panini press you can cook the sandwich in a pan over high heat. Simply rest something heavy on top of the sandwich while cooking, and flip halfway through.
- For extra crispy results brush the outside of the bread slices with butter or oil.
- Prep ahead by cooking the veggies. Store them in an airtight container in the refrigerator for up to 2 days before making the panini.
Common Questions
Pretty much any vegetable can be grilled, but the cook time will vary depending on how tender the veggie is. Smaller sized veggies should be cooked on a grate or grill pan, or skewered so they don’t fall through the grates.
Anything! Classic options include tomatoes, avocados, onions, and greens. Peppers, zucchini, mushrooms, artichokes, and cucumbers are great options as well.
It depends what you put on it but it certainly can be! Choose whole grain bread, fresh veggies, and wholesome toppings with great flavor for a healthy sandwich.
More Vegan Sandwich Recipes
Hot, cold, simple, fork and knife-able, these plant based sandwiches will put smiles on your family’s faces!
- Smashed Chickpea Sandwich
- Coconut Bacon BLT
- The Ultimate Vegan BLT with Avocado
- Meatball Sub Sandwich
- Vegan Cheesesteak
The Best Vegan Panini Recipe
Equipment
Ingredients
- 1 portobello mushroom
- 1 small zucchini or yellow squash
- 2 cups spinach
- 1 tomato
- Drizzle of oil or broth to saute
- 4 pepperoncini or pickle slices , sliced (optional)
- 8 slices dairy free cheese of choice
- 8 slices bread , gluten-free if needed
- Butter or oil to brush on bread , optional
Instructions
- Slice veggies into 1/8 – ¼ inch slices.
- Using a brush of oil on the veggies, or broth or a non stick pan, saute the slices on each side until liquid is released and you get a slight browning. About 3-5 minutes on each side. You can use the tomatoes uncooked but they will release more liquid when you make the panini. You can also do this with a pan or on your panini press, just be gentle with the tomatoes if using the press.
- Using a panini press, or if you don’t have one you can use the same pan and put something heavy on the top of the sandwich when grilling, turn up the heat to high so it’s nice and hot.
- Brush the outside of the bread slices with butter or oil, optional for extra crunch.
- Place 4 of the slices with the outsides down, then layer with 1 slice of cheese.
- Separate the grilled veggies among the 4 slices.
- Top with the pepperoncini or pickles if using and one more slice of cheese.
- Top with the last 4 slices of bread, keeping the buttered or oiled side on top.
- Grill on the hot panini press or pan for 5-7 minutes, until the cheese is melted. If using a pan then make sure to flip to the other side.
Notes
- You can sub any vegetables you prefer.
- You don’t have to grill the veggies but it helps release liquid making your panini easier to grill and not get soggy.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah says
I don’t have a panini press so I used one cast iron and put another one on top and it worked perfect! Loved the flavor combo on the inside!