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This panini transforms humble vegetables into a luxurious sandwich experience that rivals your favorite Italian bistro. The combination of smoky grilled vegetables with creamy burrata creates a texture contrast that makes each bite memorable, while the pesto adds a burst of herby flavor that ties everything together.
I created this recipe after visiting a small café in Florence where I had a similar sandwich. Ever since bringing it home to my kitchen, it has become our favorite weekend lunch that makes us feel like we're back in Italy without leaving our dining room.
Ingredients
- Zucchini and eggplant slices: These vegetables develop a wonderful sweetness when grilled and provide the substantial filling
- Red bell pepper quarters: Add a pop of color and natural sweetness that balances the richness
- Fresh burrata cheese: The star ingredient with its creamy center that creates the perfect melty texture
- Basil pesto: Provides herbaceous flavor and moisture without making the sandwich soggy
- Ciabatta rolls or sourdough bread: Choose good quality bread with some chew that can stand up to grilling
- Balsamic glaze: Optional but adds a sweet tangy finish that elevates all the flavors
- Fresh basil leaves: Add brightness and reinforce the Mediterranean flavor profile
- Quality olive oil: Use your best bottle here as the flavor really comes through
How To Make Mediterranean Grilled Veggie and Burrata Panini
- Prepare the vegetables:
- Slice zucchini lengthwise rather than rounds to create stable layers. Cut eggplant into ¼ inch rounds ensuring they're not too thick or they won't cook through properly. Brush generously with olive oil which prevents sticking and helps create those beautiful grill marks. Season with salt before grilling to draw out excess moisture for better caramelization.
- Master the grilling technique:
- Grill vegetables over medium high heat watching carefully for char marks while maintaining some firmness. You want them tender but not mushy about 3 to 4 minutes per side. Let vegetables cool slightly before assembling which prevents the burrata from melting too quickly.
- Layer strategically:
- Start with a layer of pesto spread evenly across bread to create a moisture barrier. Layer vegetables flat with no overlap for even cooking. Tear the burrata into chunks rather than slicing it allowing the creamy interior to spread naturally throughout the sandwich.
- Perfect the final grill:
- Apply even pressure to the sandwich while grilling to ensure all components meld together. The outside should become golden and crispy while the interior warms just enough to soften the burrata without completely melting it. Listen for the sizzle which indicates proper contact with the cooking surface.
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I discovered the magic of burrata in sandwiches by accident when I ran out of mozzarella one day. Now I actually prefer it for the luxurious texture it creates. My daughter who normally avoids eggplant will happily devour this sandwich and even requests it for her birthday dinner.
Make Ahead Options
The vegetables can be grilled up to two days in advance and stored in an airtight container in the refrigerator. This makes weekday assembly incredibly quick just bring them to room temperature before building your sandwich. The pesto can also be made ahead and will keep for up to a week in the refrigerator with a thin layer of olive oil on top to prevent oxidation.
Seasonal Adaptations
Summer brings the best vegetables for this sandwich but you can adapt it year round. In fall try using roasted butternut squash slices and sage pesto. Winter versions work well with roasted portobello mushrooms and sun dried tomatoes. Spring calls for asparagus and pea shoot pesto. The formula remains the same just swap in seasonal produce.
Serving Suggestions
Serve this panini with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. For a complete meal add a cup of tomato soup on the side for dipping. If serving for dinner a glass of crisp Italian white wine like Pinot Grigio complements the Mediterranean flavors perfectly.
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Beyond Burrata
While burrata creates the ultimate creamy experience you can substitute other cheeses with delicious results. Try fresh mozzarella for a more structured cheese layer or smoked provolone for a deeper flavor profile. Soft goat cheese mixed with herbs creates a tangy spread that works beautifully with the grilled vegetables. For a vegan version substitute a cashew based cheese spread mixed with nutritional yeast.
Frequently Asked Questions
- → Can I use other vegetables for the panini?
Yes, you can substitute or add vegetables like portobello mushrooms, asparagus, or roasted tomatoes for variety and flavor.
- → What’s the best bread for this panini?
Ciabatta rolls or sourdough slices work best due to their sturdy texture and ability to crisp up nicely when grilled.
- → Can I make this panini without a panini press?
Yes, use a heavy skillet to press the sandwich in a regular pan. Flip carefully to ensure even toasting on both sides.
- → Is there a substitute for burrata?
Fresh mozzarella is a great alternative if burrata is unavailable. While less creamy, it still offers a delicious texture.
- → Can I make this panini vegan?
Yes, replace burrata with a plant-based cheese and use vegan pesto for a dairy-free version of this panini.