Happy Monday, friends! I hope you all had a fabulous weekend!
We’re back from our weeklong visit to California and it’s back to work for the both of us today. I’m hoping to have a trip post up for you tomorrow, but for now, let’s dive into the food, shall we?
This is another creation I made while forced to take it easy around the house while I healed. As always, it seems, I grabbed some fresh pesto I had made earlier in the week out of the freezer and this time, turned it into a little pesto aioli for a fancy lunchtime panini.
I love that this panini is created almost entirely with ingredients from our CSA program–the basil, garlic, squash, tomatoes, and red onion are all local! Plus, I made loaf of country bread in the bread machine (sorta like a sourdough but without the trouble of using a starter), and it was perfect to hold together all of the goodness of this panini.
Since we’ve been gone so much, we opted out of the CSA program for August, but I can’t wait to start up again in September!
Grilled Veggie Panini with Pesto Aioli
Makes 1 panini
For the pesto aioli:
1 tablespoon fresh pesto
3 cloves garlic, roasted
1 tablespoon mayonnaise
1 teaspoon lemon juice
salt, to taste
pepper, to taste
For the panini:
2 slices sourdough bread
2-3 slices pepper jack cheese
2 slices tomato
4-5 slices red onion
1 small squash, sliced
Combine the pesto, garlic, mayonnaise, and lemon juice in a small bowl and combine, adding salt and pepper to taste.
Meanwhile, heat olive oil in a large frying pan. Place squash in pan and sprinkle with salt and pepper. Coke until done, about 3-4 minutes per side.
Assemble sandwich by spreading pesto aioli on the sourdough and then layering with the squash, pepper jack cheese, tomato, and red onion and top with other slice of sourdough.
Using a panini press and griddle, or panini maker, heat panini until bread is toasted and cheese is melted, about 5-7 minutes total.
Serve immediately and enjoy!
Time: 20 minutes