Grilled panini – recipe

It’s been quite a while since I shared a yummy recipe on my blog, so to get back into the groove, here’s a delicious one I discovered this summer.

I have to say I am quite fond of this new recipe for Grilled Panini with Provolone and Basil I got out of Vegetarian Times. I am also fond of the fact that I got to use fresh basil right out of my garden for it. 🙂 (I’m so excited to have my mini garden this year.)

Grilled panini

Grilled Panini with Provolone and Basil
Serves 8 – 30 minutes or fewer

1 cup fresh basil leaves, finely chopped
1/2 cup light mayonnaise
3 cups shredded smoked Provolone cheese (about 8 oz.) – if you can’t find it shredded, simply stack sliced provolone and cut into thin strips and then smaller pieces
1 15 oz. can white beans, rinsed and drained
1/2 cup chopped red onion
8 5-inch sandwich rolls (or 8 5-inch pieces of French bread), sliced open
Optional: Additional veggies. I added chopped spinach and mushrooms to mine.

1. Preheat grill to medium high. Combine basil and mayonnaise in small bowl, and set aside. Toss together cheese, beans and onion (and spinach and mushroom if you include them) in medium bowl.

2. Spread 1 Tbs. mayo mixture on each roll. Divide bean-cheese mixture among rolls. Close sandwiches, spritz with cooking spray and wrap in foil.

3. Wrap 4 bricks in foil. Place 4 sandwiches on grill, and set bricks on top of each. Grill 3 minutes per side. Repeat with remaining sandwiches.

Eat ’em up! 🙂 They taste great the next day as leftovers too.