Sandwiches, Wraps & Panini

Vegetable & Cheddar Panini

Prep Time: 10 min  |  Servings: 2  |  Calories: 861
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Vegetable & Cheddar Panini
Prep Time
10 min

Toast up these panini that are full of rich and rustic flavors from Sargento® Sliced Medium Cheddar Cheese and a hearty helping of roasted vegetables. You'll also enjoy a topping of delicious olive tapenade between slices of pumpernickel that takes the taste of this dish to the next level.

  • 2 Tbsp. extra virgin olive oil or softened butter
  • 4 large slices pumpernickel, marble rye or multi-grain bread
  • 8 slices Sargento® Sliced Medium Cheddar Cheese
  • 1-1/2 cups deli or take out grilled or roasted vegetables* such as bell peppers, mushrooms, zucchini squash and asparagus spears
  • 1/4 cup bottled olive tapenade or olive and sun-dried tomato relish
  1. Brush oil or spread butter over one side of bread slices. Turn bread over; layer 2 slices cheese over each slice of bread. Top 2 of the slices with vegetables, cutting any large vegetables to fit as needed. Spread tapenade over the cheese on the other 2 slices of bread. Close sandwiches.
  2. Cook sandwiches in a preheated panini maker or lightly greased waffle iron until golden brown and cheese is melted, 3 to 4 minutes. (Or, sandwiches may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a skillet or saucepan on top of sandwiches to flatten; cook 3 minutes. Turn sandwiches; replace skillet or saucepan and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.)

Serving Size 2

Calories 861

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 42.80g 66%
Sat. Fat 17.50g 88%
Mono Unsat. Fat 18.40g
Poly Unsat. Fat 3.90g
Cholesterol 78mg 26%
Sodium 2140mg 85%
Total Carbohydrate 88g 29%
Dietary Fiber 15g 60%
Sugars 0g
Protein 36g
Vitamin A 562RE
Vitamin C 56mg 97%
Calcium 718mg 72%
Iron 6mg 33%