Summer Vegetable Panini With Lemon Aïoli and Mozzarella

posted in: Garden Bounty, Sandwich, Vegetarian | 0

summer-vegetable-panini-with-lemon-aioli-and-mozzarella

This is a great summer sandwich if you need to use up tomato and zucchini from the garden. We were out of zucchini at this point, so I got a couple at the farmers market. We ended up grilling the zucchini on the outdoor grill and grilling the sandwiches inside on our panini press. The recipe calls for foccacia bread, but I wasn’t able to find any at the store, so I used an everything ciabatta roll instead. The nutrition will differ slightly based on what type of bread you use. The aioli makes a lot more than you need for these sandwiches, so reserve the rest for another use.

Summer Vegetable Panini With Lemon Aïoli and Mozzarella
Author: 
Recipe type: Sandwich
Serves: 4
 
Ingredients
  • 1 tsp olive oil
  • 1 large zucchini, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 1 large tomato, thinly sliced
  • 1 focaccia bread loaf, halved lengthwise
  • 3 (1-oz.) low-moisture mozzarella cheese slices
  • Lemon Aïoli
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ⅛ cup fresh lemon juice
Instructions
  1. Preheat grill to low. Spray the grill grates with cooking spray.
  2. Toss the zucchini and squash with 1 teaspoon of the salt, ¼ teaspoon of the pepper, and olive oil in a colander. Press to drain any moisture.
  3. Sprinkle the tomato with the remaining salt, pepper
  4. Spread desired amount of Lemon Aïoli on the cut sides of the bread halves. Place the mozzarella in a single layer on the bottom half. Layer the zucchini, squash, and tomato over the cheese. Cover with the top half of the bread and lightly press.
  5. Grill the sandwich, covered, until the cheese is melted, the filling is warm, and the bread is toasted, about 10 minutes, turning halfway through. Cut into quarters and serve.
  6. Lemon Aioli
  7. Stir together mayonnaise, Dijon mustard, and fresh lemon juice.
Nutrition Information
Serving size: ¼ Calories: 349 Fat: 11 g Saturated fat: 4 g Unsaturated fat: 3 g Trans fat: 0 Carbohydrates: 52 g Sugar: 7 g Sodium: 1739 mg Fiber: 4 g Protein: 17 g Cholesterol: 25 mg
9 Weight Watchers Smart Points per sandwich (The nutrition will differ based on the type of bread used and the amount of aioli used. This nutrition was calculated assuming 1 tbs of aioli per sandwich.

 

Preheat grill to low. Spray the grill grates with cooking spray. Toss the zucchini and squash with 1 teaspoon of the salt, ¼ teaspoon of the pepper, and olive oil in a colander. Press to drain any moisture.

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Lemon Aioli – Stir together mayonnaise, Dijon mustard, and fresh lemon juice.

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Sprinkle the tomato with the remaining salt, pepper. Spread desired amount of Lemon Aïoli on the cut sides of the bread halves. Place the mozzarella in a single layer on the bottom half.

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Layer the zucchini, squash, and tomato over the cheese. Cover with the top half of the bread and lightly press.

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Grill the sandwich, covered, until the cheese is melted, the filling is warm, and the bread is toasted, about 10 minutes, turning halfway through. Cut into quarters and serve.

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