Avocado Panini

Makes 4 servings

8 sliced bread of your choice
1 yellow squash
1 zucchini
1 tomato
1-2 ripe avocados – (1 florida or 1-2 hass)
salt-pepper

optional:
olive oil or vegan butter
herbs, rosemary or italian seasoning work well for this dish
lettuce

equipment – panini/sandwich press, or grill

Heat up grill or press.

slice the yellow squash and zucchini.  Try to keep the slices even size so they grill up evenly, not too thick.  Cook on grill until soft and lightly brown.  (To keep this recipe low fat use a grill or press that doesn’t require oil when grilling veggies)

smash avocado and spread onto on side of each piece of bread.  put one layer of grilled veggies and close the sandwich with another piece of bread – avocado facing inside.

Optional: spray a small amount of olive oil and sprinkle herbs of choice on to the top of the bread.  (For a low-fat version skip the oil and add the herbs to the outside or inside of the sandwich.)

Grill until bread is golden brown

Slice tomato.

Place tomato inside the sandwich.  Add lettuce, salt, pepper to taste.

Cut the Panini in triangles and serve with salad.

Hummus goes well with this sandwich.

Optional: Use whole wheat wraps instead of sliced bread.  Just be sure to grill the wraps when they are closed in half, otherwise you will not be able to open the wrap up to add the fresh tomato.

My bread of choice is semolina or gluten free oat bread by Deland Bakery.  I typically use Whole Foods 365 brand wraps.

If butter is a must for you, then I recommend Earth Balance. Spread a small amount on the outside of the bread instead of the oil, then sprinkle on herbs.

I found this sandwich to be surprisingly filling and moist. The grilled veggies compliment the avocado, and to me it is much more satisfying than a vegan cheese panini.  I always cook without salt, or use a minimal amount, and leave it up to the eater to decide how much they want.

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