Panino Vegetariano Recipe

Toast nuts

In a small dry skillet over medium heat, toast the pine nuts (or walnuts) for 1–2 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and let cool briefly.

Blend pesto

In a food processor or blender, combine basil leaves, spinach (if using), toasted nuts, grated Parmesan, garlic clove, lemon juice, salt, and pepper. Pulse a few times to start breaking down ingredients. With the motor running, slowly stream in 3 tablespoons olive oil until the mixture becomes a spreadable pesto. Taste and adjust salt, pepper, or lemon as needed. Set aside (about 5 minutes).

Prep and slice vegetables

Wash the zucchini, eggplant, tomato, and red bell pepper. Slice the zucchini and eggplant into 1/4-inch thick rounds. Slice the tomato into 1/4-inch rounds. Core the bell pepper, remove seeds, and cut into 1/4-inch strips or 2–3 rings.

Season and grill vegetables

Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil and swirl. Grill zucchini and eggplant slices in a single layer for 2–3 minutes per side until golden and tender (work in batches if needed). Transfer to a plate. In the same pan add remaining 1 tablespoon olive oil and quickly char bell pepper strips for 2–3 minutes until softened and slightly blistered. Lightly season all grilled vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper while warm.

Prepare ciabatta

Slice the ciabatta roll in half horizontally. If desired, lightly toast cut sides in the same grill pan for 1 minute until just crisp and warm.

Assemble sandwich

Spread about 2 tablespoons of the homemade pesto evenly over the bottom half of the ciabatta. Layer grilled eggplant and zucchini slices, then arrange the charred bell pepper strips and tomato slices on top. Tuck in fresh basil leaves among the vegetables. If adding mozzarella, place the 2 oz sliced or torn mozzarella over the warm vegetables so it softens slightly. Drizzle any accumulated vegetable juices over the filling for extra flavor.

Finish and serve

Lightly season the assembled vegetables with a pinch more salt and a grind of black pepper if desired. Close the sandwich with the top ciabatta half, press gently, and cut in half. Serve immediately while warm. Estimated plating time: 1–2 minutes.