Vegan Grilled Tomato, Basil & Pepper Jack Panini
By: Leah Rodrigues
Published: November 7, 2012

Grilled tomato, basil and pepper Jack panini is a quick and easy vegan lunch. Crisp vegan sourdough bread holds thick juicy tomatoes, sweet basil leaves, and vegan pepper jack cheese.  You can add other tasty sandwich fixings like olive tapenade or pickled peppers.
	 
Vegan Grilled Tomato, Basil & Pepper Jack Panini
Ingredients:



1/4 cup plus 1 tbsp. extra-virgin olive oil
1 tablespoon plus 1 tsp. balsamic vinegar
1 teaspoon minced garlic
Freshly ground black pepper
Salt
8 Rice Vegan Slices, Pepper Jack flavor (Made by Galaxy Nutritional Foods)
12 tomato slices
12 large fresh basil leaves
8 slices vegan sourdough bread, thinly sliced
 
Directions:
 








Whisk 1/4 cup olive oil, vinegar, garlic, salt, and pepper


   
In a small bowl to blend; seasoning dressing to taste with salt


   
And pepper.


   
Arrange the slices of bread on a flat work surface and, using a


   
Brush, spread an equal amount of vinaigrette on one side of each slice.


   
Top four of the slices of bread with one slice of Rice Vegan


   
Pepper Jack, three slices of tomato.


   
Layer the four slices with the remaining Rice Vegan slices and then top with three basil leaves.
 


Place the remaining four slices of bread on top.


   
Brush the outside of each sandwich with the remaining tablespoon of olive oil.


   
Heat a large skillet or grill pan over medium heat.


   
Grill sandwiches until bread is golden brown and slices are melted, pressing occasionally to compact with large spatula, about 5 minutes per side.

Whisk 1/4 cup olive oil, vinegar, garlic, salt, and pepper


     
In a small bowl to blend; seasoning dressing to taste with salt


     
And pepper.


     
Arrange the slices of bread on a flat work surface and, using a


     
Brush, spread an equal amount of vinaigrette on one side of each slice.


     
Top four of the slices of bread with one slice of Rice Vegan


     
Pepper Jack, three slices of tomato.


     
Layer the four slices with the remaining Rice Vegan slices and then top with three basil leaves.
 


Place the remaining four slices of bread on top.


     
Brush the outside of each sandwich with the remaining tablespoon of olive oil.


     
Heat a large skillet or grill pan over medium heat.


     
Grill sandwiches until bread is golden brown and slices are melted, pressing occasionally to compact with large spatula, about 5 minutes per side.