Grilled Asparagus and Artichoke Panini

Looking for a fast and hearty sandwich recipe? This one really delights the taste buds and only takes a few minutes to create. There are so many options for fillings, but this is a delicious combination! Grilled asparagus and artichoke hearts, along with some garlicky mushrooms and onions fried up with some sundried tomatoes, are pressed between two pieces of grainy bread spread with a little vegan pesto, and heated to veggie perfection!

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Grilled Asparagus and Artichoke Panini

Time to leave those boring grilled cheese sandwiches behind and create new, favourite dairy-free combinations of goodness!

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Prep Time

10 minutes

Cook Time

10 minutes

Servings

sandwich MetricUS Imperial

Ingredients

• 2 slices grainy bread I used a whole grain sourdough.
• 1 Tablespoon vegan butter
• 1 Tablespoon vegan pesto or more to taste. Optional but tasty.
• 1 Tablespoon sun dried tomatoes -finely chopped. I used the ones marinated in oil.
• 2-3 medium mushrooms I find that the mini-bellas are very firm and fry up well.
• 1 clove minced garlic
• 1/2 small sweet onion sliced
• 10-12 spears asparagus
• 4-5 marinated artichoke hearts

Prep Time 10 minutes Cook Time 10 minutes Servings sandwich MetricUS Imperial Ingredients 2 slices grainy bread I used a whole grain sourdough. 1 Tablespoon vegan butter 1 Tablespoon vegan pesto or more to taste. Optional but tasty. 1 Tablespoon sun dried tomatoes -finely chopped. I used the ones marinated in oil. 2-3 medium mushrooms I find that the mini-bellas are very firm and fry up well. 1 clove minced garlic 1/2 small sweet onion sliced 10-12 spears asparagus 4-5 marinated artichoke hearts

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Instructions

1. Heat your panini press. If you don't have one, just use a frying pan and press down while cooking. It will still taste great; it just won't have those lines.
2. Heat a grilling pan for the asparagus and artichokes.
3. Heat a frying pan with a little oil for the mushrooms and onions.
4. Butter the outside of your two slices of bread, making sure you cover the whole surface lightly.Spread the inside with a little pesto for an added burst of flavour.
5. Chop up the veggies. Leave your asparagus spears the length of your bread. (Leave the leftover stalks aside for asparagus soup.) Slice mushrooms into thicker slices for a firmer bite. Leave your onions in larger thin slices.
6. Finely chop some sun-dried tomatoes. Add these to your frying pan with the chopped mushrooms and onions and cook until mushrooms are browned. Add salt and pepper to taste.
7. Grill the asparagus spears and artichoke hearts until warmed and tender. You may want to add salt and pepper, but if you are using the marinated artichoke hearts, they have lots of salt already.
8. Put all the cooked veggies between your prepared bread slices, close the slices and press in your machine or on a frying pan until browned and warmed through. Enjoy!

Recipe Notes

Feel free, always, to experiment with whatever veggies make you happy. It is always great to use veggies that are in season, so I like using asparagus in the spring. Add some crispy veggies on the side; you could add these into your sandwich after it's been pressed for added crunch. Check out the recipe for Marvellous Mindful Pesto! It's easy, delicious and nutritious!