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1
For the pesto: Combine sun-dried tomatoes, garlic, basil, avocado, olive oil and salt and pepper in a food processor and pulse until combined.
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2
Set aside.
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3
For the panini: Heat a grill pan or outdoor grill to medium high.
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4
Spray with cooking spray and layer zucchini slices on.
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5
Grill for 3-4 minutes per side depending how thick the slices are.
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6
You want them cooked through with grill marks but still retaining a slight bite to them.
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7
Remove zucchini from grill and set aside.
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8
Spread goat cheese on two of the slices of breadone piece of bread for each sandwich.
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9
Spread pesto on the other piece of bread for each sandwich.
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10
Layer zucchini and tomatoes on top of one slice of bread and cover with the remaining slice (pesto or cheese side in).
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11
Place sandwiches on a heated panini press and cook/press for about 5 minutes until goat cheese starts to melt.
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12
While panini cooks, heat a small sauce pan with balsamic vinegar to medium.
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13
Simmer and cook until reduced and vinegar becomes thick and syrup-like.
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14
It should just start sticking to a spoon when ready.
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15
Remove panini from press and drizzle balsamic reduction on top or use it as a dip in a small side bowl.
