Veggie Panini with Hummus and Pesto
Prep time
Cook time
Total time
Recipe type: Sandwich
Cuisine: American
Serves: 4
  • 1½ tablespoons butter or olive oil
  • 1 shallot, minced
  • 8 ounces portobello mushrooms, sliced
  • 2 cups baby spinach
  • salt to taste
  • 1 loaf ciabatta bread, sliced in half lengthwise and then cut into 4 sections
  • hummus
  • pesto
  • 1 large heirloom tomato, sliced
  • 2 avocados, sliced or mashed
  • sliced provolone cheese
  1. Heat the butter in a large skillet over medium-high heat. Add the shallots; sauté until translucent. Add the mushrooms and sauté until browned lightly on the outside. Add the baby spinach; sauté until wilted and warmed through. Remove from heat and season with salt.
  2. Spread some hummus on one side of the bread and pesto on the other. Assemble the sandwiches by arranging the vegetables on the bread and layering in the sliced tomatoes and avocado.
  3. Add the cheese on top of the veggies, cover with another slice of bread, and place on a preheated panini press. Alternatively, you can heat them in an oiled pan over medium heat. When the bread is browned on the outside, remove from heat. Serve with Cape Cod® Chips and Late July® Chips.
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