Mediterranean Grilled Veggie & Burrata Panini
This Mediterranean-inspired panini combines smoky grilled vegetables with creamy burrata cheese, fresh pesto, and a drizzle of balsamic glaze, all pressed between hearty slices of rustic bread. It’s the perfect balance of charred, creamy, and tangy flavors — a café-style sandwich you can make at home. Great for lunch, a light dinner, or even entertaining.
Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
1 zucchini, sliced lengthwise
1 red bell pepper, seeded and cut into strips
1 small eggplant, sliced into rounds
Olive oil, for brushing
Salt & pepper, to taste
4 slices rustic or sourdough bread
1 ball burrata cheese, torn into pieces
2 tbsp pesto (store-bought or homemade)
Balsamic glaze, for drizzling
Fresh basil leaves (optional)
Instructions
Prepare the vegetables: Brush zucchini, red bell pepper, and eggplant slices with olive oil and season with salt and pepper.
Grill: Heat a grill pan or outdoor grill over medium-high heat. Grill the vegetables for 2–3 minutes per side, until tender and slightly charred. Remove and set aside.
Assemble the panini: Spread pesto on one side of each bread slice. Layer with grilled zucchini, red bell pepper, eggplant, pieces of burrata, and fresh basil leaves (if using). Drizzle lightly with balsamic glaze. Top with the second slice of bread.
Press and toast: Heat a panini press or skillet. If using a skillet, press the sandwich down with a heavy pan. Cook for 3–4 minutes per side until the bread is golden and crispy and the burrata begins to melt.
Serve: Slice in half, drizzle with a little more balsamic glaze if desired, and enjoy warm.
Tips
Preheat your grill or panini press well: This ensures the bread crisps quickly without getting soggy.
Dry the veggies before grilling: Pat eggplant and zucchini slices dry after cutting to avoid excess moisture.
Don’t overload the sandwich: Burrata is creamy and rich, so a light layer goes a long way.
Use sturdy bread: Rustic or sourdough holds up better under grilling and keeps the filling in place.
Variations
Cheese swap: If burrata isn’t available, try fresh mozzarella, provolone, or even feta for a saltier punch.
Extra veggies: Add grilled onions, portobello mushrooms, or tomatoes for more depth.
Protein boost: Layer in sliced grilled chicken, turkey, or prosciutto if you want a heartier option.
Vegan option: Use vegan pesto and dairy-free mozzarella instead of burrata.
Herb twist: Add fresh arugula, spinach, or a sprinkle of oregano for a sharper flavor.
Q&A
Q: Can I make this without a panini press?
A: Yes. Use a heavy skillet or cast-iron pan to press the sandwich while cooking in another skillet. Flip halfway for even crisping.
Q: Can I prep the veggies ahead of time?
A: Definitely. Grill the vegetables up to a day in advance and keep them in the fridge. Assemble and press the panini just before serving.
Q: What bread works best?
A: Rustic sourdough or ciabatta is ideal because it’s sturdy and holds up well to grilling and gooey cheese.
Q: Is burrata essential?
A: Burrata gives the creamiest texture, but fresh mozzarella or stracciatella are good substitutes.
Nutrition Facts
(per serving, approx. 2 servings)
Calories: 410
Protein: 15 g
Fat: 22 g
Carbohydrates: 40 g
Fiber: 5 g
Sugar: 6 g
Sodium: 550 mg
Conclusion
The Mediterranean Grilled Veggie & Burrata Panini is a café-worthy sandwich you can make at home in under 30 minutes. It’s packed with smoky grilled vegetables, creamy cheese, and bright Mediterranean flavors. Perfect as a satisfying vegetarian lunch or a light dinner, this panini can be customized with extra protein, different veggies, or dairy-free swaps. With its balance of crunch, cream, and char, it’s sure to become a go-to favorite.