Panini sandwiches with pear salad

Whoever invented putting filling between bread and then grilling it was brilliant. While I almost never eat cold sandwiches, I love panini sandwiches; fortunately, Jon does too!

I started this one by grilling all the vegetables–zucchini, peppers, onions, and tomatoes. With everything coming fresh from the farmers market, it didn’t need any seasoning beyond salt, pepper, and a little olive oil. After the veggies were done, I assembled the sandwiches, brushing each slice of bread with olive oil before putting them in the panini grill.

While the sandwiches got warm and toasty, I made a quick side salad. I chopped a pear and put it on arugula, finishing it off with almonds and dried cranberries. The salad was great topped with a little bit of peach balsamic vinegar.

When the sandwiches came out of the panini grill, they were crispy and browned on the outside and warm and gooey on the inside. This was a quick and easy meal after work that’s also quite tasty!



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