Grilled Veggie Panini with Havarti

Grilled Veggie Panini with Pesto and Imported Havarti

Make an amazing Italian panini at-home with basic cooking gear! A pile of tender grilled veggies is topped with buttery, melty, luscious, imported Havarti and pesto in this easy work from home lunch or fun dinner for two.
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Servings 4


  • 1 large red bell pepper
  • 1 medium zucchini
  • 1 large red onion
  • 1 tsp olive oil
  • Cooking spray
  • 4 1/4 ” thick slices sourdough or country bread
  • 1/4 cup prepared pesto
  • 8 oz imported Havarti cheese grated or thin sliced


  • Core pepper and cut into wide chunks. Trim ends off zucchini and cut lengthwise into 1/8” thick long slices. Cut onion into 1/8” thick rings. Toss vegetables in olive oil and season lightly with salt and pepper.
  • Preheat a grill or grill pan over high heat and coat with cooking spray. Grill vegetables for 5-7 minutes or until lightly charred and tender. Remove grilled vegetables to a plate and reduce heat to low.
  • Spread one side of each slice of bread with 1 TB pesto. Top 2 slices of bread with 1/2 of cheese (on top of pesto) and layer with vegetables. Top vegetables with remaining cheese and place 2nd slice of bread on top, pesto-side down.
  • Place stacked sandwiches on grill or in grill pan over low heat and lay a heavy cast iron skillet or baking dish on top to weigh down. Cook for 2-3 minutes per side to toast bread and melt cheese. Enjoy warm.
  • Tip: You can swap in other grilled veggies too like eggplant, hot peppers, fennel, or summer squash.
Keyword imported havarti cheese, roasted veggie sandwich, vegetarian recipe