How to Make Grilled Panini on Your Stove Top

Up your sandwich game with this mouthwatering, super easy, vegetarian Italian creation
This post is sponsored by MilkAndEggs. All opinions are mine Thank you for your support

Here is lunch. Easy, quick and healthy. And couldn’t taste (or look) more delicious.
I make this sandwich (or a few variations of it) all the times at home, especially for lunch when I don’t have a whole lot of  time to mess around in the kitchen. Or when it’s just me, and there’s no need to get crazy with a complicated recipe to feed the family. Served next to a green salad and I’m set for the day.
Simple sandwiches can be tasty and fun… And make you drool.
Look at this!

Now, how would you like the insights and little secrets to this gorgeous-looking panino?!

It’s all very simple. First of all, you need good quality ingredients. As always, your sandwich can only taste as delicious as the ingredients you are using. You should buy fresh mozzarella and basil, flavorful tomatoes and perfectly ripe avocados (…which is probably the biggest challenge of the whole thing!).
For the bread, you can use an Italian or French loaf. Or your favorite. Just be sure to buy (or cut) the bread in THICK  slices (mine are about 1 inch). 
The thickness in this case makes the difference. From your usual and boring little sandwich, to a perfectly crispy-on-the-outside, pillowy-on-the-inside amazing panino.

I got my veggies and bread delivered straight to my door for free by MilkAndEggs. And they were just perfect!

This company offers an amazing variety of farm fresh, organic, locally sourced, top quality products. Fruit and veggies, and A LOT more. Make sure to take a look at their site… And as a gift just for you, here is $20 off your first purchase:
Now let’s talk grilling. I don’t own a panini press, and technically you don’t need one to make the perfect grilled sandwich. Just use a large skillet, or even better – a grill pan if you have it.

Warm up the pan first. Drizzle the outer part of your sandwich with olive oil, and grill at medium high heat while pressing down with a flat lid or the bottom of another pan. 
Cook until crispy on both sides, about three to four minutes each sides. Don’t forget to drizzle the other side of the sandwich too before flipping!

Cut in half and devour as fast as you can. 
Buon Appetito!


YIELD: 1 sandwich
    • 2 thick slices of Italian or french loaf (1 inch thick)
    • 1 small fresh mozzarella ball 
    • 1 fresh (organic) small tomato
    • a couple of basil leaves
    • half avocado
    • olive oil
    • sea salt and pepper 
    • garlic (optional)


TIME: 10 minutes

    Slice the fresh mozzarella and tomato.

    Cut in half the avocado, remove the pit. Peel half and cut in slices.

    Season the tomato slices with salt (and pepper if you like).
    If using, cut the garlic glove in half, and brush both slices of bread with the cut part of the garlic.

    Fill the slices of bread with the mozzarella, tomatoes, avocado and basil cut in pieces.

    Place the skillet or grill pan on the stove on high and warm up. Drizzle the bread with olive oil on both side, and place on the pan. Using a flat large enough lid, press down the sandwich and hold it for a couple of minutes.

    Turn the sandwich over and press some more until the crust has some dark brown edges and marks.
    Cut in half and serve immediately.
    Buon appetito!

    READ MORE:   Vegetarian Potato Lasagna
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