Roasted Veggie Panini

Roasted Veggie Panini
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Calories 484 cals
Total Fat 27 g
Cholesterol 28 mg
Dietary Fiber 5 g
Sodium 1003 mg
Protein 16 g
Total Carbohydrate 47 g

Prep Time: 20 Minutes

Time to Table: 30 Minutes

Serves: 6


  • 4 tablespoons extra virgin olive oil
  • 1 red bell pepper, cut into strips
  • 1/2 small eggplant, halved lengthwise, cut crosswise in thin slices
  • 2 large portabella mushrooms, thinly sliced
  • 1/2 small red onion, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 cup prepared basil pesto
  • 1/2 cup Daisy Light Sour Cream
  • 6 Ciabatta rolls, split*
  • 6 slices Provolone cheese


Heat the oven to 450 degrees. Brush a 10x15x1-inch pan with 1 tablespoon of the olive oil. Arrange all of the vegetables in single layer in the pan. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt. Bake for 10 to 12 minutes or until tender, turning over once. Meanwhile, mix the pesto and sour cream in a small bowl. Spread the cut sides of the rolls with half of the sour cream mixture. Divide the vegetables evenly on the bottoms of the rolls and top with a slice of cheese. Place the tops of the bread over cheese, sour cream pesto side down. Heat a Panini press, contact grill or grill pan. Brush the outsides of the roll lightly with the remaining 1 tablespoon oil. Place the sandwiches in a Panini press or contact grill and close the lid. Grill for 4 to 5 minutes or until toasted and the cheese is melted. Continue with remaining sandwiches. Alternative method: place the sandwiches on a grill pan on the stove top over medium heat. Press the sandwiches down with a spatula. Grill for 3 to 4 minutes on each side or until toasted and the cheese is melted, pressing down with a spatula. Serve the remaining pesto mixture with sandwiches. *Kaiser rolls or 12 thick slices of sturdy Italian bread can be substituted for the Ciabatta rolls. **Sandwiches may need to be grilled in 2 or more batches, depending on the size of the press or grill.


Average Rating:
5 out of 0 5
Erinjeany 12/14/2016

I recently was given the opportunity to test Daisy Squeeze Sour Cream courtesy of Daisy and Influenster so I was looking through their recipes looking for something new to make. I decided to try this Roasted Veggie Panini since I LOVE roasted vegetables so much. The combination of basil pesto and sour cream gives the sandwich a delicious and creamy taste that pairs perfectly with the vegetables. This is definitely the best sandwich I've had in forever!

alysathena 07/08/2016

A big hit in my household...and with the squeezable container there is no problem having the little one help me. Quick and easy to make and not messy at all. Had a blast making this and the twice baked potatoes with my daughter.

elizabeth 07/08/2016

We tried Daisy Squeeze Sour Cream for free for testing purposes...This recipe was a bit hit! The ease of squeezing it out also made my daughter enjoy helping with meal time. A must for all families with little ones experimenting in the kitchen!!!

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