Grilled Veggie Panini with Pesto Aioli Recipe

Name: Grilled Veggie Panini with Pesto Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Fresh Pesto (store Bought Or Homemade); 3 cloves Roasted Garlic, Peeled; 1 Tablespoon Mayonnaise; 1 teaspoon Lemon Juice; 1 teaspoon Olive Oil; 1 whole Squash Sliced; 2 slices Sourdough Bread; 3 slices Pepper Jack Cheese; 2 slices Tomato; 4 slices Red Onion; Pepper To Taste; Salt To Taste

Servings: persons

1 Tablespoon Fresh Pesto (store Bought Or Homemade)
3 cloves Roasted Garlic, Peeled
1 Tablespoon Mayonnaise
1 teaspoon Lemon Juice
1 teaspoon Olive Oil
1 whole Squash Sliced
2 slices Sourdough Bread
3 slices Pepper Jack Cheese
2 slices Tomato
4 slices Red Onion
Pepper To Taste
Salt To Taste

1
Combine the pesto, garlic, mayonnaise, and lemon juice in a small bowl and combine, adding salt and pepper to taste.
2
Set aside.
3
Meanwhile, heat olive oil in a large frying pan.
4
Place squash in pan and sprinkle with salt and pepper.
5
Cook until done, about 3-4 minutes per side.
6
Assemble sandwich by spreading pesto aioli on one side of each piece of the sourdough and then layering with the squash, pepper jack cheese, tomato, and red onion and top with other slice of sourdough.
7
Using a panini press and griddle, or panini maker, heat panini until bread is toasted and cheese is melted, about 5-7 minutes total.
8
Serve immediately and enjoy!

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tablespoon Fresh Pesto (store Bought Or Homemade), 3 cloves Roasted Garlic, Peeled, 1 Tablespoon Mayonnaise, 1 teaspoon Lemon Juice, and more.

Yes, Grilled Veggie Panini with Pesto Aioli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Veggie Panini with Pesto Aioli

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