Veggie Reuben Panini Sandwich Recipe
|Prep time||6 minutes|
This panini sandwich recipe elevates vegetable-based sandwiches to a whole new level. With regular pantry items and a few veggies from the crisper drawer, you can create a grilled sandwich that rivals any from a NY-style deli. Rock on.
|1||lb||cabbage (about 1/2 medium-size head)|
|1||onion - medium|
|1||carrot - medium|
|1||parsnip - medium (optional) OR 4 mushrooms, sliced thinly|
|1||T||olive oil (light)|
|1||t||Adobo* (or salt)|
|4||T||olive oil spread or butter|
|8||sli||rye bread (really, any type of bread will work when you don’t have/like rye)|
|4||sli||cheddar or Swiss cheese|
*This recipe uses Adobo, a blend of salt and herbs. I think of Adobo as my “reach-for-it-anytime seasoning.” You can easily substitute salt for it, although the finished dish won't have quite the same flavorful punch. QQM Adobo starts with the best-quality salt—RealSalt™—and is hand-blended with select herbs. Check out Adobo in the QQM Store.
- First, prep the veggies: slice the cabbage and onion thinly. Grate the carrot and, if using, grate the parsnip too. Mix the reuben sauce in a small bowl and set aside.
- Pour oil into a large heavy skillet over high heat. Add cabbage and onion and sprinkle with half a teaspoon of Adobo. Sauté for 5 minutes, stirring every other minute, turning heat to medium-high if starting to brown too quickly. Add grated vegetables, sprinkle with the remaining half teaspoon of Adobo, cover with lid and turn heat to medium. Cook 5 more minutes, stirring once or twice.
- Meanwhile, spread 1 tablespoon of olive oil spread on the grill-side of the bread slices, and set the cheese nearby. When filling is done cooking, remove from heat and assemble sandwiches for grill: Spread 1 tablespoon of reuben sauce on one slice of bread, layer with 1/3 cup of vegetable filling, one slice of cheese and top with second slice of bread. Grill 3 minutes on medium (cover with lid), flip to other side and grill a final minute until golden brown.