Sandwiches, Wraps & Panini
South of the Border Veggie Panini
Prep Time: 5 MIN | Cook Time: 4 MIN | Servings: 4 | Calories: 643
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Prep Time
5 MIN
Cook Time
4 MIN
Servings
4
Calories
643
This summertime panini combines all the flavors of Mexico in a crunchy, cheesy meatless sandwich. Enjoy this refreshing combination of flavors with some white sangria or a tall glass of lemonade.
Ingredients
- 4 ea. bolillo or hoagie buns, split
- 1 ea. avocado, pitted and mashed
- ½ ea. chipotles in adobo sauce, chopped
- 1 tbsp. mayonaise
- 1 tbsp. fresh lime juice
- ½ tsp. Kosher salt
- 16 ea. red onion rings, grilled
- 8 ea. green tomato, sliced
- ¾ cup fire roasted corn
- ½ cup cilantro leaves
- 8 slices Sargento® Havarti Cheese
Directions
- In a small bowl, combine avocado, chipotle pepper, mayonnaise, lime juice and salt. Set aside.
- To assemble sandwich: Spread avocado mixture evenly on bun bottoms. Place 4 onion rings over cheese. Place 2 slices of tomato of your choice over onions. spoon corn over tomatoes. sprinkle cilantro over corn. Place 2 slices of cheese over corn. Finish with top of bun.
- Place 1-2 sandwiches in a preheated panini machine, or on a griddle. Lower top and grill for 3-4 minutes over medium low heat or until cheese is melted and bread top has browned. Transfer to a cutting board and cut in half diagonally. Enjoy.
