Baby Swiss Panini with Summer Squash Fresh Mint and Chile. Home cooks are always looking for ways to spice up their everyday meals, so National Panini Month is the perfect time to try out a new twist on the everyday sandwich. Picking the right ingredients is a key step to making a great sandwich.
Recipe courtesy of Sargento
- o 2 small zucchini or yellow summer squash
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon crushed red chile pepper flakes
- 1 or 2 tablespoons chopped fresh mint leaves
- 2 ciabatta rolls
- o 6 slices Sargento® Deli Style Sliced Baby Swiss Cheese
- NOTE: 4 large slices multi-grain or whole wheat bread may be substituted
- 1 Cut squash diagonally into 1/2-inch thick slices. Toss with oil and chile flakes; season to taste with salt and freshly ground black pepper.
- 2 Arrange in one layer in preheated panini pan. Close press; cook 3 minutes or until squash is seared and tender.
- 3 Slice off the tops of the ciabatta rolls; save for another use. The rolls should now be 1-inch thick. Split the rolls horizontally. Turn bottom halves up and top with 2 slices cheese, squash mixture, mint and remaining cheese.
- 4 Close sandwiches with top halves of ciabatta rolls. Brush lightly with additional olive oil, if desired.
- 5 Cook sandwiches in preheated panini maker or on gas grill for 4 to 5 minutes, turning once, until cheese is melted and bread is golden brown.