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This was absolutely delicious! I used roasted red bell peppers instead of tomatoes, spinach instead of kale, and grilled it on a grill pan on the stove. I love how versatile this recipe is! Such a great way to eat more veggies.
Lisa
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This is straight up veggie ♥.
There are so many things happening right now that are just making me cray-zie.
I have the excited jitters and I haven’t even had any coffee today. Except the two cups from this morning, swirled with that dreamy heavy whipping cream to help me perk up when I excitedly woke up sans alarm at 5am.
I’m a liar. I don’t wake up at 5am naturally, ever. But this morning I was in that can’t-sleep-mode because of some exciting life stuff and also, the exciting memory of this massive pile of veggies that became the most delicious veggie panini a few days ago.
Exciting things. Go.
School.
As in elementary school. Where I’m a teacher.
School started and it’s so so so ridiculously fun to be back. This morning I helped the world’s cutest Kindergartners find their classrooms. They had monster truck backpacks hanging halfway down their legs, brightly colored eyeglasses resting too low on their noses, and little white paper tags around their necks with their names, classrooms, and a colored dot that means… something important, I think. It’s just adorable like you wouldn’t believe.
Also noteworthy – today a student spontaneously rapped a The Foot Book by Dr. Suess for me, by memory. Try not to smile the next time that happens to you. I dare you.
Vacations.
Between work, friends, and family, I have like 452 trips on the calendar within the next 9 months, which feels overwhelming and thrilling all at the same time. First, Bjork and I are going to Washington TWICE this fall for blogger type things and I am already thinking a) what I’m going to eat, and b) whether or not it’s okay to wear my typical blogger uniform of yoga pants and a hoodie at events like this. Also this fall –> a road trip to Glacier National Park with our hilarious friends and their baby boy. Expect pictures.
My sisters and my mom and I are planning to visit Washington DC (the other one) this winter. Girls trip! We are going to visit the sites, specifically the Holocaust museum. I have a feeling it’s going to be both meaningful and fun, and I am pump-ed-up.
Last one: My family is planning a big trip to North Carolina which is secretly my dream vacation location thanks to Nicholas Sparks. Somehow in my mind this vacation is actually just me, standing in a field with tall grass next to the ocean, with the wind whipping my hair and swirling my skirt, looking hopelessly romantic. Right?
House – Fingers Crossed
I saved the best for almost last. We put an offer in on a house today. A REAL LIVE HOUSE!
{excited dance}
Considering our recent house heartbreak, I’m nervous to tell you more about this house for fear that something won’t work out, but just know this: I am giddy from my ears to my toes and I will most likely be blasting you with pictures if this thing becomes real life.
This Panini
This Avocado Veggie Panini. It’s completely overloaded with the most delicious sauteed mushrooms, tomatoes, and kale, plus it has a little cheese (optional) (not), and smashed avocado. Please please please let me eat this for lunch for the rest of the year. Would it be worth bringing the panini press to work? Thinking about it.
Avocado Veggie Panini
- Author: Pinch of Yum
- Total Time: 35 minutes
- Yield: 4 1x
Description
This avocado veggie panini is stuffed with lots of sauteed mushrooms, tomatoes, and kale, and smeared with avocado. So yummy!
Ingredients
Scale
- 1 1/2 tablespoons butter or olive oil
- 1 minced shallot (onion or garlic works too)
- 8 ounces sliced baby portobello mushrooms
- 1 cup cherry or grape tomatoes
- 2 cups chopped kale, stems removed
- salt to taste
- 2 avocados
- 8 pieces thick, sturdy wheat bread
- melty white cheese like Provolone or Mozzarella, if you want
Instructions
- Heat the butter in a large skillet over medium high heat. Add the shallots; saute until translucent. Add the mushrooms and saute until browned lightly on the outside. Add the tomatoes and kale; saute until wilted and warmed through. Remove from heat and season with salt.
- Mash the avocado in a bowl with a fork. Spread some avocado on the surface of each piece of bread. Assemble the sandwiches by carefully arranging the vegetables on the bread. Get as many veggies on as you can because the sandwiches sink down when you use the panini press.
- Add the cheese on top of the veggies if you want, cover with another slice of bread, and place on a preheated panini press. When the bread is browned on the outside, remove from heat. If you did not cut the tomatoes, be careful as they might burst when you bite into them and they will be hot! 🙂
Notes
The tomatoes were a little tricky to keep in the sandwiches because I left them whole, but I liked how they’d burst in your mouth. For easier assembly, just slice or chop the tomatoes beforehand.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Lunch
- Cuisine: American
Keywords: panini recipe, veggie sandwich, vegetarian panini
Have a great weekend because weekends RULE.
