Rating: 5 stars
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We pile on the veggies in this satisfying vegetarian sandwich. Lemon zest and juice add brightness to the herbaceous sauce. Use any leftover sauce with pasta or as a dressing with salad greens.

EatingWell.com, August 2022


Credit: Photographer: Greg DuPree, Food Stylist: Martgaret Dickey Prop Stylist: Kay Clarke

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Combine oil, shallot, garlic, cilantro, dill, parsley, oregano, lemon zest, lemon juice and 1/2 teaspoon salt in a blender; blend until smooth. 

  • Preheat panini maker to high. Coat the panini maker with cooking spray. Spread 2 tablespoons of the sauce on each slice of bread (reserve remaining sauce for another use). Top each slice with cheese. Stack with vegetables and sprinkle with cumin and the remaining pinch of salt and pepper. Close the sandwich and cook in the panini maker until golden brown and crispy, about 5 minutes.

To make ahead

Refrigerate lemon-shallot herb sauce (Step 1) in an airtight container for up to 1 week.


Panini maker (or see Tip)


To make panini on the stovetop, heat 1 tsp. oil in a large nonstick skillet over medium heat. Place the sandwich in the pan. Place a medium skillet on top and add four 15-oz. cans to weigh it down. Cook the sandwich, turning once, until golden brown, 2 to 3 minutes per side.

Nutrition Facts

1 sandwich
478 calories; protein 15g; carbohydrates 32g; dietary fiber 5g; sugars 6g; fat 33g; saturated fat 9g; mono fat 19g; poly fat 3g; cholesterol 28mg; vitamin a iu 913IU; vitamin b3 niacin 3mg; vitamin c 12mg; vitamin d iu 7IU; vitamin e iu 7IU; folate 69mg; vitamin k 42mg; sodium 899mg; calcium 321mg; chromium 3mcg; iron 2mg; magnesium 64mg; phosphorus 278mg; potassium 383mg; zinc 2mg; omega 6 fatty acid 3g; niacin equivalents 6mg; selenium 23mcg.