Pressed Vegetable Panini with Pesto and Cheese

Name: Pressed Vegetable Panini with Pesto and Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 sandwiches
Cuisine: Italian-inspired
Ingredients: 8 slices sourdough or ciabatta bread; 4 tbsp basil pesto; 1 whole small zucchini, sliced lengthwise; 1 whole red bell pepper, sliced; 1 whole small red onion, sliced; 1 tbsp olive oil; 120 g mozzarella, sliced; 1/4 tsp black pepper

Crisp pressed sandwiches filled with pesto, grilled vegetables and melting cheese.

By Hez ArslanUpdated October 2, 2026

Total 35 minMakes 4 sandwiches

Jump to Recipe

A vegetable panini layers pesto, grilled vegetables and cheese between slices of bread, then presses everything until the outside is crisp and the filling is hot. The source features pesto and vegetables; this version uses zucchini, bell pepper and red onion as a clear, practical combination. Cook or grill the vegetables first so their moisture does not make the bread soggy. Use a panini press or a skillet with a second pan as a weight. Slice after a short rest so the filling stays in place. Toss zucchini, pepper and onion with oil. Grill or pan-cook 6 to 8 minutes until tender and lightly marked. Cool briefly and blot excess moisture. Spread pesto on one side of each bread slice. Layer vegetables and mozzarella on four slices; top with remaining bread.

Recipe card

Pressed Vegetable Panini with Pesto and Cheese

Prep 20 minCook 15 minTotal 35 minYield 4 sandwiches

Adjust recipe Only numbered ingredient amounts change.

Equipment: Knife, cutting board, mixing bowl, large skillet or saucepan

Ingredients

8 slices sourdough or ciabatta bread 4 tbsp basil pesto 1 whole small zucchini, sliced lengthwise 1 whole red bell pepper, sliced 1 whole small red onion, sliced 1 tbsp olive oil 120 g mozzarella, sliced 1/4 tsp black pepper

Instructions

Cook vegetables
Toss zucchini, pepper and onion with oil. Grill or pan-cook 6 to 8 minutes until tender and lightly marked. Cool briefly and blot excess moisture.
Build sandwiches
Spread pesto on one side of each bread slice. Layer vegetables and mozzarella on four slices; top with remaining bread.
Press
Heat a panini press or skillet over medium heat. Cook sandwiches until bread is crisp and cheese melts, about 3 to 5 minutes per side. Press with a second pan if using a skillet.
Rest and serve
Rest 2 minutes, then slice and serve warm.

How to tell when it is ready

Bread is crisp and cheese is fully melted.

Tips

Cook vegetables before assembling.
Blot vegetables to remove excess moisture.
Spread pesto to the edges.
Use medium heat so cheese melts before bread burns.

Troubleshooting

If the dish cooks unevenly, cut ingredients into similar sizes.
Taste and adjust seasoning before serving.

Substitutions

Use a similar neutral cooking oil if needed.
Choose fresh herbs that complement the dish.

Variations

Adjust herbs or seasoning to taste.
Add a pinch of chilli for gentle heat.

Serving suggestions

Serve with tomato soup.
Pair with a green salad.
Add olives on the side.
Offer extra pesto for dipping.

Make ahead

Prepare and measure ingredients in advance; finish cooking shortly before serving.

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 3 days.

Food safety

Contains wheat, milk and possible nuts in pesto. Refrigerate cooked vegetables promptly if preparing ahead.

Frequently asked questions

Can I prepare this ahead?

Prepare suitable components ahead and refrigerate them promptly.

How should I store vegetable panini with pesto?

Refrigerate leftovers in a covered container within 2 hours and use within 3 days.

Serve warm and refrigerate leftovers promptly.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.