Can I make the veggie panini in advance and reheat it?

Yes, you can make the veggie panini in advance and reheat it later. Store the panini in an airtight container in the refrigerator and heat it in a panini press, grill pan, or oven until warm and crispy.

Can I freeze the veggie panini?

It is not recommended to freeze the veggie panini, as the vegetables may become watery after thawing and the texture of the bread may change.

What is gochujang, and what can I substitute it with?

Gochujang is a savory, slightly sweet, mildly spicy fermented red chili paste from Korean cuisine. It gives this veggie panini its unique, rich depth of flavor. These days, you can find it in most major supermarkets and Asian grocery stores. Don’t have any on hand? Mix regular tomato paste with a generous squeeze of sriracha (or a pinch of chili powder) and a drizzle of honey to recreate that perfect balance of sweetness, heat, and umami.

What type of bread works best for a crispy panini?

For this recipe, we use pizza dough or thick slices of sturdy sourdough bread. Sourdough is particularly ideal because its dense structure prevents it from becoming soggy from the tomato sauce and juicy vegetables. It also develops that wonderfully golden-brown, ultra-crispy crust under the grill that makes a great panini so irresistible.

Veggie panini

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25min

•

Easy

Chef Sidney shows you how to turn a simple grilled veggie sandwich into an incredible flavor bomb. We’re skipping the classic tomato sauce and spreading on a bold tomato-gochujang sauce instead. This Korean chili paste gives your panini that irresistible,
funky depth of flavor right away!

Pair it with grilled zucchini ribbons, creamy avocado, and a generous helping of melted mozzarella... Trust me, this is pure comfort food that will win over even the most devoted meat lovers at the table. Perfect for a quick lunch or an easy weeknight meal. Get that grill pan nice and hot, and let’s dig in!

Ingredients

What do you need?

Quantity: 4P

4 pizza dough / sourdough bread slices
1 can peeled tomatoes
2 tbsp gochujang
2 zucchinis
1 avocado
4 spring onions
3 balls of mozzarella
Dried oregano
Basil
Olive oil
Salt and pepper
mushrooms