Panini sandwich with grilled vegetables

Cooking Method
Cuisine ,
Difficulty Intermediate
Prep Time: 60 min Cook Time: 30 min Total Time: 1 hr 30 mins
Servings 5

 A simple and tasty vegetarian panini filled with grilled vegetables and pepper jack cheese that is toasted to perfection. An ideal dish for a wholesome lunch or dinner.

  • 1 Large onion
  • 1 Large green bell pepper
  • 3 Medium size jalapenos ((deseeded- if you want less spicy))
  • 1/2 Head of Iceberg lettuce
  • 3 Roma tomatoes (Medium ripe)
  • Other ingredients
  • 10 Slices of Italian or white bread (Thick sliced)
  • 1/2 cup Mayonnaise
  • 1 tablespoon Sriracha Hot sauce
  • 3 tablespoons Butter ((approx 1/2 stick))
  • 5 Slices of pepper jack cheese
    Prepare the fillings and assembling the panini
  1. Prepare the vegetables
    1. Slice the Onions into 2-3 mm thickness, Julienne bell pepper ( 2 inches long), cut Jalapenos into rings of 4 mm thickness (– with/without seeds)
    2. Use the panini press to grill the onions, bell peppers, and jalapenos separately. Grill all vegetables on high heat to get a caramelization on the surface that brings out a smoky-sweet flavor in the vegetables.
    3. Use the convection oven/OTG to bake the tomatoes wrapped in aluminum foil. Bake the tomatoes at 450F for about 15 minutes or until you see the tomato skin start to peel and turn dark. Once the tomatoes have cooled, remove the skin, and cut into rings of 1/4 inch thickness
    4. Shred the iceberg lettuce with a knife into 1/8-inch-thick strands and of 2–3-inch length. You can also use romaine lettuce.


  2. Assemble the sandwich
    1. Mix the mayo and sriracha sauce as per the proportion in the ingredients section.
    2. Take two slices of bread and spread about 1 teaspoon of sriracha mayo sauce on each side.
    3. Using one slice of the bread as a base, spread a layer of shredded lettuce.
    4. Then spread a few slices of grilled onions and bell peppers.
    5. Add 2 – 3 slices of tomato followed by 2-3 rings of jalapenos.
    6. Lastly cut a slice of cheese into 3 parts and layer them on the top. Place the second slice on the top.

  3. Grilling the paning
    1. Apply a thin layer of butter on the bottom plate of the panini press and place the sandwich on the panini base.
    2. Close the top part of the panini press on the sandwich. Set the temperature at a very high setting and let the sandwich grill for about 5 minutes.
    3. Open the panini press and spread a layer of butter on the top surface of the sandwich and close the lid again for another 3-4 minutes.
    4. Check for the right level of coloring on the surface and remove the sandwich from the grill when you see the bread has turned golden brown.
    5. If you would like a square pattern on the surface (doesn’t change the taste – just a cosmetic appeal), you can turn the sandwich at the right angle and grill for another 2-3 minutes.


    Remove the panini from the grill and enjoy with a side of Tomato ketchup and Potato chips.



  1. Enjoy the panini while it is still warm.
  2. The panini loses its crispiness if you store it in the refrigerator as the bread will absorb the moisture from the veggies.
  3. Do not over-stuff the veggies in the sandwich. An ideal panini is one that is crispy and not overflowing with veggies or cheese.
Keywords: Panini, Vegetarian, Grilled, Vegetables, Lettuce, Panino, Cheese, Main course, Sandwich,
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.