Greek Veggie Panini

Chef

Tiffany Collins

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Cookbook

200 Best Panini Recipes

Published by Robert Rose

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This image courtesy of Mark T. Shapiro

The freshness of cucumber, tomato and red onion combines with the salty flavor of kalamata olives in this traditional Greek recipe.

Serves2

Cooking MethodGrilling

CostInexpensive

Easy

Kid FriendlyYes

OccasionGame Day

Recipe CourseMain Course, Snack

Dietary ConsiderationVegetarian

EquipmentPanini Press

MealLunch, Snack

Taste and TextureCheesy, Crisp, Crunchy, Herby, Salty, Savory

Type of DishGrilled Sandwich

Ingredients

2 7-inch (18 cm) pita breads
1 tbsp (15 ml) olive oil
1/4 cup (50 ml) hummus
4 to 6 thin slices red onion
1/2 cup (125 ml) diced seeded cucumber
1/4 cup (50 ml) sliced roasted red bell peppers
1/4 cup (50 ml) drained pitted kalamata olives, halved
1/4 cup (50 ml) diced seeded tomato
1/4 cup (50 ml) crumbled feta cheese
Pinch freshly ground black pepper
Pinch dried oregano

Instructions

Preheat panini grill to high.
Brush one side of each pita with oil. Place on a work surface, oiled side down, and spread hummus over half of each pita, dividing evenly and leaving a ½-inch (1 cm) border around the edges. Evenly layer onion to taste, cucumber, roasted peppers, olives, tomato and feta on top of hummus. Sprinkle with pepper and oregano. Fold pitas over filling, pressing gently to pack.
Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

Notes:

Kalamata olives are packed in vinegar and cured, producing a rich, sour flavor. They’re great served as an appetizer or as a complement to salads and other dishes.