Summary
- Difficulty:
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Yield: Serves: 2
- 29 people call this recipe a favorite
- Rating: (0 ratings)
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Baby Swiss Panini with Summer Squash, Fresh Mint and Chile
Ingredients
- 2 small zucchini or yellow summer squash
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. crushed red chile pepper flakes
- 1 to 2 Tbsp. chopped fresh mint leaves
- 2 ciabatta rolls*
- 6 slices Sargento® Deli Style Sliced Baby Swiss Cheese or Aged Swiss Cheese
Directions
- Cut squash diagonally into 1/2-inch thick slices. Toss with oil and chile flakes; season to taste with salt and freshly ground black pepper. Arrange in one layer in preheated panini pan. Close press; cook 3 minutes or until squash is seared and tender.
- Slice off the tops of the ciabatta rolls; save for another use. The rolls should now be 1-inch thick. Split the rolls horizontally. Turn bottom halves up and top with 2 slices cheese, squash mixture, mint and remaining cheese. Close sandwiches with top halves of ciabatta rolls. Brush lightly with additional olive oil, if desired.
- Cook sandwiches in preheated panini maker or on gas grill for 4 to 5 minutes, turning once, until cheese is melted and bread is golden brown.
Helpful Tips
- * 4 large slices multi-grain or whole wheat bread may be substituted.
