Do you dream of eating a delicious panini whenever you want but don't own a panini press? Get ready to have your dreams come true. Today, I am going to show you how to make a homemade roasted vegetable panini without a panini press. How are we going to do it? You'll have to keep reading to find out.
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This is one of those recipes that proves you don't need fancy equipment to make restaurant-quality food at home. All you need is two pans, some great vegetables, and a little bit of patience. If you enjoy sandwich-making, you might also like my Gluten-Free Chicken Parm Sandwich post.
The Vegetables
The vegetables used for the roasted vegetable panini are eggplant, zucchini, red bell pepper, and red onion. If you'd like to, you could include portobello mushroom, tomato, other coloured peppers, spinach or anything else you'd like. We have to cook the vegetables before they go on the sandwich, but first, we have to salt the eggplant.
Salting the Eggplant
Why Do We Have to Salt the Eggplant?
Salting eggplant does two main things. The first is that it removes moisture from the eggplant, giving it a more firm texture when cooked. The second thing that salting the eggplant does is remove bitterness. Eggplant on its own can sometimes be bitter. As the salt pulls moisture out of the vegetable (eggplants are technically a berry), it also pulls out some of the flavour compounds that cause bitterness.
How to Salt an Eggplant
To salt the eggplant (I bought the smallest eggplant I could find), wash it well, then slice it into 1-centimetre rounds. Lay a piece of paper towel or a clean dish towel down on a sheet pan and sprinkle it generously with salt. Lay the eggplant on the towel in one even layer, sprinkle more salt over the eggplant, then cover it with another towel. Let the eggplant sit for about half an hour, then rinse each piece well under cold water. Pat the eggplant dry and you are good to go.
I know that this may seem like a lot of work, but it is absolutely worth the effort. The flavour and textural difference between an eggplant that has been salted and one that hasn't is night and day. This small thing can make the difference between a person loving eggplant and hating it.
Other Vegetables
While the eggplant is sitting with the salt, prep the rest of the vegetables. In total, I used one small eggplant, one red bell pepper, one zucchini, and one red onion. This amount of vegetables made enough for about six sandwiches. However, any leftover vegetables can be tossed in a salad, a pasta, or warmed and eaten as a side dish. So, don't worry about having extra. It won't go to waste.
To prep the vegetables, wash them all very well, then:
- Cut the sides, top and bottom off the pepper. Discard the seeds and stem and cut into 2 cm x 2 cm pieces.
- Cut the ends off the zucchini then slice into 1 cm thick pieces on a sharp angle.
- Peel the onion and cut into 2 cm x 2 cm pieces.
- Once the eggplant is ready and rinsed, cut the pieces in half and add to the other vegetables.
Roasting the Vegetables
Put all the vegetables in a large mixing bowl with 2 tablespoon of olive oil and a generous amount of salt and pepper. Toss all the vegetables together then spread out on a sheet pan lined with parchment paper. You may need to use two sheet pans depending on how big your vegetables are. Roast the vegetables in a 400 degrees F oven for 30 to 35 minutes, flipping halfway through. The vegetables are done when they are tender and slightly browned. Take them out of the oven and let them cool slightly.
Pesto Mayo
While the vegetables are roasting, take a minute to throw together some pesto mayo. Combine 3 tablespoon of pesto (you can find the pesto recipe in last week's sandwich post here) with ½ cup mayo. This amount will be enough for four sandwiches. If you make extra, you can store the mayo in the fridge for up to a week. For more ideas on homemade condiments, I have a whole post dedicated to them.
Putting the Sandwiches Together
The bread typically used for a panini is an Italian bun or sandwich roll. I am using Udi's Gluten-Free Hotdog Buns. I would prefer Kinnikinnick Buns, but my local grocery store was out. The Udi's ones make a decent substitute. If you have to eat gluten-free as I do, hotdog buns make a fantastic sandwich bun.
To make the sandwiches, cut the bun in half, spread the pesto mayo on, then top with the roasted vegetables. A sandwich like this needs some cheese to tie it all together. I used provolone, which added a sharp flavour to the sandwich. You can use mozzarella, swiss, or whatever else you would prefer. Put the cheese on, then put the sandwich on your super expensive and fancy panini press. Oh, you don't have one of those...yeah, me either. Let's see how to turn this vegetable sub into a vegetable panini without expensive equipment.
Pressing Paninis Without A Panini Press
To toast and press a panini without a panini press, we are going to go as low tech as we can get. Heat two pans over medium-high heat. Brush the sandwiches, top and bottom with olive oil, then place in one of the pans. Put the other pan on top of the sandwiches and press straight down.
Leave the sandwich alone for a minute or two, or until golden brown on the bottom. Flip the sandwich over and do the same thing. The panini is ready when the bread is toasted and the cheese is melted. If you notice that the bread is getting a little too dark but the cheese isn't melting, you may want to put the sandwich in the oven on 350 degrees F for a few minutes to heat it through.
I used a grill pan to make my panini, but you don't have to. The only reason I used it is that I have it. The only reason I have it is because it was given to me by T-fal last year. Use what you have, that's kind of the whole point.
The Finished Roasted Vegetable Panini
After a few minutes of squishing a sandwich between two pans, we have a delicious roasted vegetable panini with pesto mayo and provolone cheese. If you would like the sandwich to have a little more acidity, you can marinate the vegetables in balsamic vinegar or drizzle the sandwich with a balsamic reduction after it is cooked. Either way, that acidity will make the flavour of the sandwich really pop.
This panini has become one of my go-to lunches, and I love that the leftover roasted vegetables work just as well tossed into a pasta or salad the next day. Just remember: keep your pans at medium-high, not screaming hot, or you'll burn the bread before the cheese melts.
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