Easy Veggie Panini
When I'm looking for an easy lunch or quick dinner, I always turn to these comforting Veggie Paninis. Packed with gooey fontina cheese, hearty kale, and sweet caramelized onions, they’re the perfect balance of savory and delicious. Ready in just 20 minutes, this vegetarian panini comes out perfectly every single time.
Servings: 4 servings
Calories: 366kcal
Equipment
Ingredients
- 2 tsp extra virgin olive oil
- extra virgin olive oil spray
- 8 oz box baby kale or 8oz of whole kale, chopped thinly
- 2 cloves garlic minced
- 1 clove roasted garlic per sandwich optional
- ⅛ tsp crushed red pepper
- salt to taste
- 1 red onion sliced thinly
- 4 oz Fontina cheese 1 oz per sandwich
- 8 slices whole grain panini bread
Instructions
- Sauté the kale with the garlic, crushed red pepper, olive oil, and a dash of salt until it's wilted.
- In 1 tsp olive oil, sauté the onions until they are caramelized and golden brown.
- Assemble your sandwiches! Spread 1 clove of roasted garlic on one side of the sandwich. Top with 1 oz fontina cheese per sandwich, 1/4 of the caramelized onion mixture, 1/4 of the kale, and a dash of salt/pepper to taste.
- Grill in a panini press or a skillet until the cheese is melted and the bread is crispy on the outside/soft on the inside.
Notes
- My #1 Tip for for making the best panini is to choose the right bread! The best panini bread is hearty, dense, and can handle the heat, think sourdough, ciabatta, focaccia, baguettes, or French bread. But here’s what most people overlook, the bread isn’t just a holder for the veggies and cheese, it actually adds to the flavor. Imagine how an herb-infused bread like rosemary or oregano could take your panini to the next level. The golden rule? The denser, the better, it keeps your sandwich crispy, sturdy, and full of flavor.
- Slow-Caramelize the Onions: Take your time with this step. Slice your onions evenly and cook them over low heat with a bit of oil and a pinch of salt. Allow them to gradually release their natural sugars and deepen in color. This slow process develops a rich, sweet flavor that’s essential for balancing the bitterness of kale and elevating the entire panini.
- Spray Generously: If you have problems with the bread sticking, I recommend spraying your panini press with the cooking spray more generously.
- Tips For Kids: If you have kids, this panini is a sneaky and delicious way to get extra veggies into their diet without them even noticing. For especially picky eaters, I finely chop the kale and cook it down until it blends right in with the cheese and other ingredients. And if roasted garlic feels a little too bold for them, I just leave it off, easy fix for a kid-friendly meal.
- Don't overcrowd your panini: While I actually love a huge sandwich, I have found that overstuffing your sandwich will cause it to fall apart.
Nutrition
Serving: 1panini | Calories: 366kcal | Carbohydrates: 43.7g | Protein: 18.4g | Fat: 13.3g | Sodium: 540.1mg | Fiber: 7.2g | Sugar: 9.2g