Grilled Veggie Panini with Pesto Mayo
⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 10 minutes
This Grilled Veggie Panini with Pesto Mayo is the kind of sandwich that makes you forget it’s meatless. Loaded with smoky grilled vegetables, creamy pesto mayo, and melty mozzarella (if you want it), it’s fresh, filling, and totally satisfying.
Crispy, golden bread filled with grilled zucchini, peppers, and eggplant, slathered with pesto mayo and fresh basil—it’s sandwich goals.
This panini is a love letter to summer produce. It’s the kind of sandwich that’s just as good for a laid-back lunch as it is for a casual dinner with a glass of something chilled. The grilled veggies bring bold flavor, the pesto mayo adds that herby richness, and the mozzarella gives it a creamy, melty finish—unless you go dairy-free, which still tastes amazing thanks to all the textures.
I love using ciabatta for that chewy bite and crunchy crust, but any good bread will do. You can grill the veggies on an outdoor grill or just use a stovetop grill pan. And if you don’t have a panini press, no problem—just press it in a skillet with another pan on top. It’s quick, customizable, and perfect for using up extra veggies from the fridge.
Ingredients
🍽️ Servings: 2 • 🔥 Calories/Serving: 420 • 💪 Protein/Serving: 14g (with cheese)
1 zucchini, sliced lengthwise
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small eggplant, sliced
¼ cup pesto mayo (store-bought or homemade)
4 slices whole-grain or ciabatta bread
4 slices mozzarella cheese (optional)
Handful fresh basil leaves
1 tbsp olive oil
Salt & pepper, to taste
Steps
Step 1
Preheat a grill, grill pan, or skillet over medium-high heat.
Step 2
Brush sliced zucchini, peppers, and eggplant with olive oil and season with salt and pepper.
Step 3
Grill vegetables for 3–4 minutes per side, until tender and lightly charred.
Step 4
Spread pesto mayo on one side of each bread slice.
Step 5
Layer grilled vegetables, mozzarella (if using), and fresh basil on two slices of bread. Top with remaining bread slices, pesto side down.
Step 6
Grill or press the sandwiches for 2–3 minutes per side, or until golden and crispy (use a panini press or a skillet with a weight on top).
Step 7
Slice and serve warm.
Make it your own!
🧀 Go extra cheesy
Add provolone or goat cheese for even more flavor and melt.🌱 Make it vegan
Omit the mozzarella and use a vegan pesto mayo—still packed with flavor.🍞 Switch up the bread
Try sourdough, focaccia, or a crusty baguette for a new texture.🌶️ Add a kick
Mix a little chili paste or crushed red pepper into the pesto mayo for a spicy twist.
