Vegan (with dairy-free cheese), gluten-free (with gluten-free bread)
Roasted red pepper
Slice zucchini lengthwise in 1/4″ thick strips. Saute zucchini and mushrooms in a pan over medium heat for a couple minutes until slightly softened.
On a griddle pan, assemble paninis keeping the heat turned off until it’s assembled.
On a slice of bread add a thin layer of cheese. I use a mixture of mozzarella and feta.
Layer half the veggies, followed by a thin layer of mozzarella, the remaining veggies, and the last layer of mozzarella on top.
Tip: I layer it like this (cheese-veggies-cheese-veggies-cheese) when I have so many components because the cheese acts as a “glue” to hold it all together.
Top with a slice of bread and heat over medium heat until browned on both sides and cheese is melted.