Veggie Panini Recipe
focaccia bread + roasted mushroom + tomato + arugula + pickled onion + roasted red pepper aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread
Vegetables
Sauce
Method
Preparation
- 1
Roast the Mushrooms
Preheat your oven to 400°F (200°C). Clean the mushrooms with a damp cloth and slice them. Spread them on a baking sheet and drizzle with olive oil, salt, and pepper. Roast for 20-25 minutes until golden brown.
- 2
Prepare the Roasted Red Pepper Aioli
In a blender, combine the roasted red peppers, mayonnaise, garlic, lemon juice, salt, and black pepper. Blend until smooth and adjust seasoning to taste.
- 3
Slice the Focaccia
Once the mushrooms are roasted, slice the focaccia bread horizontally to create two halves for the panini.
- 4
Prepare the Vegetables
Slice the tomato into thick rounds and set aside. Make sure the arugula is washed and dried, and have the pickled onions ready.
Assembly
- 5
Assemble the Panini
Spread a generous amount of roasted red pepper aioli on one half of the focaccia. Layer the roasted mushrooms, tomato slices, arugula, and pickled onions on top. Cap it with the other half of the focaccia.
Cooking
- 6
Serving
- 7
Serve
Once grilled, remove the panini from the heat and let it cool for a minute. Cut into halves or quarters and serve warm, with extra aioli on the side if desired.
