With summer’s flavors all around us, I tend to get carried away at the local market in the produce section. Everything is sooo pretty and looks soooo delicious. As a result, there are days you just have to clean out the refrigerator. This sandwich is the result of cleaning the refrigerator and it sure was good.
One day last week we were trying to figure out what to cook for dinner. Quickstep has MMA classes in the evening and he has to be fed by 6:30 pm. Baby Lady and I were tired of seafood so something different was in order. We also realized I had gotten carried away of the market when I bought produce and I had a lot of produce to fix. Now Baby Lady & I love fresh vegetables and (no doubt you have noticed) we periodically have meatless meals. I just wasn’t in the mood to prepare a vegetarian pièce de résistance. Instead, as I was rummaging around in the fridge, I found a jar of leftover Sun Dried Tomato, Roasted Poblano & Mint Chutney from Chicken Sous Vide with Sun Dried Tomato, Roasted Poblano & Mint Chutney. I also found some leftover camembert cheese from Tomato and Camembert Tart that we had remade for our friend John. We had purchased some beautiful zucchini at the market the past weekend, along with some cream mushrooms, a nice red onion and a delicious sourdough rye bread. Further, Baby Lady had purchased some kale specifically to make Kale Chips. It all started coming together in my head. Vegetable Panini was just what was in order. All I had to do was get out the panini press, grill the veggies, assemble the sandwich and let the panini press do its thing. Quick, simple, not too messy and delicious.
- 2 slices Sourdough Rye Bread
- 2 Tbsp butter
- 1 zucchini, thinly sliced
- 7 – 8 leaves of arugula (not baby arugula. if using baby arugula use roughly 1/2 – 2/3 cup)
- 1/2 red onion, thinly sliced
- 1/4 lb cream mushrooms, quartered
- 3 oz camembert cheese, sliced
- 3 Tbsp Sun Dried Tomato, Roasted Poblano & Mint Chutney
Heat your panini press, skillet or grill to high and grill your zucchini, red onions and mushrooms. You want the veggies to be al dente. Set aside.
Slice camembert and place on one side of bread. Spread chutney on the other side.
Begin building your sandwich. Place the arugula on the side with the cheese. You stack the veggies on the side with the cheese because, if you were to build the sandwich on the side with the chutney, the cheese will fall off when you flip it on top.
Now add the zucchini, the mushrooms and the onions. You can do this in any order you choose. I just find it stacks better in this order.
Put the chutney side on top and butter the bread. Put the sandwich in the panini press, grill or skillet (however you choose to make it) and cook until the bread is nice and toasty.
In the meantime, follow the instructions here for the Kale Chips. Serve & enjoy!
2 thoughts on “Vegetarian Panini with Kale Chips”
Thanks for the idea. I think I’ll do something similar for dinner tonight with our abundance of veggies. Unfortunately no mushrooms or chutney – but I know there is pesto in there that will work with some combination.
Actually, we love pesto on veggie sandwiches.