This summertime panini combines all the flavors of Mexico in a crunchy, cheesy meatless sandwich. Enjoy this refreshing combination of flavors with some white sangria or a tall glass of lemonade.
4 ea. bolillo or hoagie buns, split
1 ea. avocado, pitted and mashed
½ ea. chipotles in adobo sauce, chopped
1 tbsp. mayonaise
1 tbsp. fresh lime juice
½ tsp. Kosher salt
16 ea. red onion rings, grilled
8 ea. green tomato, sliced
¾ cup fire roasted corn
½ cup cilantro leaves
8 slices Sargento® Havarti Cheese
In a small bowl, combine avocado, chipotle pepper, mayonnaise, lime juice and salt. Set aside.
To assemble sandwich: Spread avocado mixture evenly on bun bottoms. Place 4 onion rings over cheese. Place 2 slices of tomato of your choice over onions. spoon corn over tomatoes. sprinkle cilantro over corn. Place 2 slices of cheese over corn. Finish with top of bun.
Place 1-2 sandwiches in a preheated panini machine, or on a griddle. Lower top and grill for 3-4 minutes over medium low heat or until cheese is melted and bread top has browned. Transfer to a cutting board and cut in half diagonally. Enjoy.