Flavor packed and texture rich, enjoy this veggie panini recipe toasty warm or chilled. Like my Pulled Portobello Mushroom BBQ Sandwich recipe, this Mushroom and Goat Cheese Veggie Panini is easy to make and fabulous for sharing! This recipe is vegetarian.
Table of Contents
Easy Peasy Vegetarian Panini Recipe
Vegetarian sandwiches have my heart. What’s more perfect than hearty crusty bread, with a creamy and flavorful spread and veggies? Vegetarian panini are simple to make and are a favorite, especially during summer when the oven is on a bit of a hiatus, and meals need to be simple.
Here’s Why You’ll Love this Vegetarian Sandwich Recipe
- Crispy on the outside, tender and juicy on the inside
- Hearty
- Flavorful
- Easy
- Packs out for picnics, lunch, dinner…
- No panini press needed
What is a Panini?
A panini is an Italian sandwich typically made on Italian bread that’s cut horizontally, filled with ingredients, then pressed and toasted on a grill pan, or panini press. Panini is shared warm, or at room temperature. Enjoying veggie paninis right from the refrigerator works too!
Thing is, you don’t need a panini press or grill pan to make this toasty and flavorful mushroom sandwich recipe. I use a grill pan and my cast iron skillet as a press, but have also made panini as if I were grilling cheese. To press the panini, use a lid, another pan or cast iron skillet. Wallah! There’s your homemade panini press!
What’s the Best Bread for Panini?
My favorite bread for vegetarian panini is sourdough focaccia because it stands up to the pressing and absorbs juicy flavors included in this veggie panini recipe. But any rustic, thick cut sourdough will do. Ciabatta is another fabulous choice and one that’s traditionally used to make panini.
Sandwich bread is best left for grilled cheese sandwiches or non panini sandwiches because it’s unable to stand up to pressing.
Ingredients for this Veggie Sandwich
Simple ingredients make a fabulous veggie panini. Fresh bread is a must! Here’s what you’ll need (see recipe card for details):
- Small loaf of focaccia, ciabatta or sourdough
- Red onion
- Baby bella or crimini mushrooms
- Goat cheese
- Roasted red bell pepper or sun-dried tomatoes
- Spinach or arugula
- Olive oil and balsamic vinegar
Quick Guide: How to Make a Veggie Panini
To make this panini sandwich, get out your panini press, grill pan, skillet or cast iron skillet. You’ll also need something heavy to press the panini with if not using a panini press. This can be a cast iron skillet, lid or a plate with something heavy on top like a filled tea kettle. In summary, here’s how to make the recipe (see recipe card for details):
- First, saute the onions, cooking them down, for about 15 minutes. Transfer to a mixing bowl.
- Second, sear the mushrooms in a bit of olive oil, until golden. About 10 minutes. Add the garlic and thyme, then transfer to the bowl with the onions.
- Third, to the mushroom mixture, crumble in the goat cheese. Stir. Season with salt and balsamic vinegar.
- Fourth, slice the roasted red bell peppers and chop the spinach.
- Fifth, slice the bread horizontally. Brush each side with olive oil and drizzle with balsamic vinegar. Layer on the mushroom mixture, bell peppers and spinach.
- Last, grill and press the paninis on medium heat for 3-4 minutes on each side, until golden brown and the goat cheese melts.
Share vegetarian panini sandwiches warm, or at room temperature. Veggie paninis can also be enjoyed right from the fridge!
Related: if you enjoy veggie-packed sandwiches, check out my Sandwiches category page where you find delicious, make-ahead and veggie-forward sandwich recipes! .
Expert Tips
- This veggie panini recipe calls for roasted red bell pepper. You can DIY roasted red bell peppers (see recipe notes) or purchase already roasted bells from a jar. For either method, be sure to pat the peppers dry. If subbing sun-dried tomatoes, drain, rinse and pat dry.
- My favorite bread for this sandwich is sourdough focaccia, but ciabatta or a thick cut sourdough, like this Multigrain Sourdough Bread works beautifully as well.
- Enjoy this vegetarian panini right on the stove, at room temperature or chilled. If desired, rewarm the panini at 350F for about 10-15 minutes or until warmed through.
More Vegetarian Sandwich Recipes to Love
- Grilled Veggie Sandwich with Pesto Mayo
- Tofu Banh Mi Sandwiches
- Vegetarian Rueben Sandwich
- Smashed Pimento Chickpea Sandwich
- Almond-Sage Pesto Grilled Cheese Sandwich with Gruyere
- Italian Pressed Sandwich
- Smashed Chickpea Salad Sandwich
Mushroom and Goat Cheese Veggie Panini Recipe
Ingredients
- 1 Loaf of Focaccia, Sourdough or Ciabatta Enough for 4 Sandwiches (about 4" ea)
- 4 tsp Extra Virgin Olive Oil divided, plus more for drizzling
- 1/2 Red Onion sliced thin into 1/2 moons
- 1 lb (453g) Crimini Mushrooms or baby bella, diced small, stems removed and discarded
- 2 tsp Minced Garlic about 2 large cloves
- 1 Tbs Fresh Thyme finely chopped
- 1/4 tsp Fine Sea Salt
- 3 tsp Balsamic Vinegar plus more for drizzling
- 4 oz (115g) Goat Cheese crumbled
- 2 Roasted Red Bell Peppers patted dry, cut to fit the sandwich / sub with sun dried tomatoes if desired
- 1 Small Bunch of Spinach or Arugula leave whole or chop
Instructions
- In a saute' pan add 2 teaspoons olive oil and heat until shimmering. Add the onions, stir to coat and turn heat down to medium low. Cook the onions stirring occasionally until softened and slightly caramelized, about 15 minutes. Transfer to a medium mixing bowl. Set aside.
- In the same pan, add the remaining 2 tsp olive oil and heat until shimmering. Keep heat on medium high and add the mushrooms spreading them out into an even layer. Stir only occasionally so that they sear, for about 10 minutes or until dark golden. During the last minute of cooking stir in the garlic. Transfer to the mixing bowl with onions and add the thyme, salt, vinegar and crumbled goat cheese. Stir throughly to incorporate the ingredients. Taste for salt adjustment.
To Assemble the Panini:
- Cut the bread horizontally. Brush the insides lightly with olive oil, and a light drizzle of balsamic vinegar. Spoon about 4 Tbs of mushroom mixture on bread, pressing it together so that the mushrooms stick together. Add a few grinds of black pepper. Top with roasted red bell pepper and spinach. Place the top piece of bread on the panini. Repeat until all the sandwiches are assembled.
Press the Panini:
- *If using a pan rather than a grill pan or panini press, you'll need to brush the outside of the bread with a bit of fat (olive oil or butter will do). Place the panini on a hot grill pan or panini press and place something heavy on top like a cast iron skillet or lid. If using a cast iron skillet, check to see if the bottom has rust on it. If so, place a piece of parchment paper between the sandwich(s) and the skillet. A cast iron skillet is heavy enough on it's own to press the panini, but if using a lid, you'll have to put some weight on it. Cook/toast for about 4-5 minutes until toasty (a few dark spots are okay) and the cheese begins to melt. Flip the panini and press again for about 3-4 minutes or until heated through.
- Veggie panini can be shared right away, at room temperature or chilled straight from the refrigerator. If refrigerating, store in a covered container until ready to enjoy. To reheat, place in a 350F oven for 10-15 minutes or until heated through.
Did you mean to say brush the outside of bread with olive oil before placing on panini press?
Hi Susan! Yes, brush the outside of the bread with olive oil, avocado oil, butter etc…
Really good. Fast and easy to made and so tasty. Will do it again
Hooray! Thank you for your note and rating Alix. Day made!
My adult kids always request this recipe. It’s so delicious! I’m planning to make it ahead and reheat in the oven. Do I need to wrap it in foil or just put it on a cookie sheet? Thanks
Hi Jami! Thank you for your note and hooray for special requests 🙌🏻. It really depends on how crispy you prefer the bread. Wrap the sammie for a soft texture, or put it on a cookie sheet for a crispy sammie. I tend to go with a hybrid – lay a piece of foil over the top. This protects the bread from getting too dark/crispy. I hope this helps!
I have not made this but can I substitute the goat cheese for feta cheese? Thanks!!!
Hi Shannon! Yes, you can. If you’ve not already bought the cheese, be sure to get a high quality feta cheese like Mt. Vikos or other sheeps/goat milk feta. It’s creamier than cow’s feta. I hope this helps and you enjoy the panini!
I made this for my mom for mother’s day and she loved it, thanks for sharing your recipe with us.
Thank you for following up with us, Shannon! SO happy to receive your note and that your mom loved the sammie! Day made!
So delicious! The ingredients compliment each other nicely!
So happy to hear Heather! Thank you for giving the recipe a go, your note and a reminder for me to make this again!
Absolutely perfect for hot days ! Thank you Traci !
This is my kind of panini! Love this lunch idea!
I love a good panini, Traci! Goat cheese and sautéed veggies are full of flavor – perfect for this sandwich. This would be a great make ahead and then grill when friends come over – easy peasy!
Hiii Geraldine! Such a good idea for a lunch party. I can imagine some cherry tomatoes on the side would be fabulous! Easy peasy indeed :D
This has got to be the prettiest sandwich I’ve ever seen!
Thank you Sue! :D
I would like to try this on a grilled flat bread. Do you think that it would all just fall off?
Hi Marg! The goat cheese helps hold the mushrooms together, so I think it could work probably without pressing though. I hope this helps and you enjoy the recipe!
This panini looks dynamite! I don’t have a panini press, but I’m sure my cast iron grill pan and spatula would do the trick ;)
Thank you Sarah! That’s exactly what I use. A grill pan and cast iron skillet. No panini press needed!
Yep! This checks all the boxes! I love the idea of filling toasted bread with seasonal veggies! Perfetto!
Mmmm….loving this so much. Goat cheese on a big veggie sandwich is totally my jam! This looks perfect for all of Summer – using whatever veggies are in abundance. Can’t wait to make it!
I actually have a panini pan from Calphalon that I bought years ago Traci and I just love making paninis with it! I get those perfect grill marks and everything is always melted perfectly. I love combo of ingredients in this one. Such a delicious vegetarian option. I’m in!
Every component of this panini sings together for me…perfect to pack for a hike or day at the beach. Always looking for new ways to prepare the ‘shrooms that my son forages. Garden tours are one of my favorite things to do…hope you find lots of inspiration and time to implement those ideas!