Roasted Vegetable Panini with Nut-Free Pesto

Sam Icklan, Project Bread

School-sized

School Lunch

Roasted Vegetable Panini with Nut-Free Pesto

This sandwich packs in a ton of vegetables and a ton of flavor! While this recipe works perfectly as a vegetarian entrée, you can also substitute 1 slice of cheese for 1 oz. of grilled chicken. Instead of a panini press, this recipes uses two sheet pans to make hot pressed sandwiches en masse!

School Lunch Recipe for Roasted Vegetable Panini with Garlic Parmesan Roasted Potatoes

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YIELD: 100 Sandwiches

Ingredients

14 lbs red bell peppers, sliced into ¼” strips

15 lbs eggplant, sliced into ¼” strips

10.25 lbs red onions, sliced into ¼” strips

10.25 lbs zucchini, sliced into ¼” strips

½ cup vegetable oil

3 Tbsp Kosher salt

2 tsp ground black pepper

100 whole grain ciabatta rolls, sliced in half

12.5 cups Nut-Free Basil Pesto

12.5 lbs sliced, reduced fat provolone cheese

Cooking spray

Directions

  1. In a large mixing bowl, toss vegetables with oil, salt and pepper.
  2. Spray sheet pans with cooking spray. Arrange vegetables on sheet trays, being careful not to crowd the pans to allow the vegetables to roast properly. Place sheet pans in an oven pre-heated to 400°F and roast until tender and beginning to brown, about 25-30 minutes, stirring or flipping vegetables halfway through cooking process.
  3. While vegetables are cooking, arrange bottoms of ciabatta rolls on sheet trays lined with parchment paper. Spread 1 oz. Nut-Free Basil Pesto on each roll.
  4. When vegetables are done cooking, add 4 oz. of vegetables to each sandwich and top with 2 oz. sliced provolone cheese. Top each sandwich with the top half of the ciabatta roll, and spray lightly with cooking spray.
  5. Place another sheet of parchment paper on top of the sandwiches, and top with another sheet pan. Press down evenly on the sheet pan to create a panini-style sandwich.
  6. Bake panini in a 400°F oven for 10-15 minutes, until sandwiches are heated through and cheese is melted.
  7. Cut sandwiches in half diagonally and serve.

USDA Requirement

¼ cup red/orange vegetables
¾ cup other vegetables
2 oz meat/meat alternative
2 oz. whole grain equivalent

NUTRITIONAL INFORMATION

Calories 406 calories Saturated Fat 7.4 g Sodium 703 mg Carbohydrate 31.4 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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