Vegetable Panini

1. 1

   Mix together mayo, mustard and Parmesan cheese.

2. 2

   Taste and add a generous amount of black pepper to your liking.

3. 3

   This dressing can be made up to a day in advance.

4. 4

   Spread a generous amount of dressing on one slice of sourdough bread.

5. 5

   Slice 3 to 4 artichoke hearts into thin slices and place on top of the dressing.

6. 6

   Chop approximately 5 slices of sundried tomato and place over artichoke hearts.

7. 7

   Place 1 to 2 slices of cheese on top of tomatoes.

8. 8

   Spread a generous amount of dressing on another slice of sourdough bread and place on top of sandwich.

9. 9

   Generously butter the top of the bread and flip over onto a hot panini press.

10. 10

    Generously butter the top of the bread (which used to be the bottom) and close the lid of the panini press.

11. 11

    Grill sandwich until all contents are thoroughly heated and cheese is melted.

12. 12

    A nice display of dark grill marks will be present on your sandwich.

13. 13

    Carefully remove from the press and enjoy.

14. 14

    * ingredients may need to be altered depending on the size of your sandwich.

* Per serving · 4 servings · Values may vary.

No additional tips available.