If you have homemade vegan mayonnaise in your fridge, you have to try making this panini with grilled summer vegetables!
When I used to live in the U.S., one of my favorite things to have for lunch was grilled vegetable panini, which I thought was a pretty “major” kind of sandwich, but I never see it here in Japan! So when I thought about making a sandwich with my freshly-made vegan mayonnaise, I had to try and make this panini:)
I’m grilling up colorful summer vegetables and marinating them in balsamic vinegar marinade. To prepare, cut them in about equal length and slice them.
For the bread, I love using “salt bread” (塩パン) from DEAN & DELUCA. In Japan, almost all packaged breads contain either milk or egg, or both, but this bread doesn’t. It’s not marketed as vegan bread, but I think they should! Anyways, to prepare, cut the bread in half.
Heat a grill pan and grill vegetables.
While the vegetables are being grilled, prepare the marinade. Combine 2 tablespoons of balsamic vinegar, 1 teaspoon amazake cocentrate (or any sweetener like maple syrup or agave syrup), some salt & pepper and 1 tablespoon of olive oil.
Once the vegetables are grilled on both sides, marinate them in the balsamic vinegar marinade while they are still hot. Marinate for at least 30 min.
Assemble all the pieces.
Put a generous amount of vegan mayo on one side:)
Heat the grill pan again and place the panini. Press with a lid (or a panini press if you have one!) for 10 seconds. Do not over do it! Otherwise, the salad leaves will get cooked and become soggy.
Flip and do the same (press for 10 sec) on the other side.
Perfectly grilled panini! Vegetables are meaty and so flavorful with the balsamic vinegar and mayo! YUM!