If you’re searching for a lunch that’s bursting with fresh flavors and cozy textures, this Grilled Veggie and Burrata Panini Recipe is a total game-changer. Imagine the smoky char from grilled zucchini, bell peppers, and red onions meeting the creamy, dreamy richness of fresh burrata cheese, all hugged by perfectly toasted rustic bread. This panini isn’t just a sandwich; it’s a celebration of simple ingredients coming together to create something extraordinarily delicious and satisfying, perfect for any day you want a little Italian-inspired comfort.
Ingredients You’ll Need
This Grilled Veggie and Burrata Panini Recipe relies on straightforward, fresh ingredients that each bring something special to the table. From the tang of balsamic vinegar to the silky creaminess of burrata, every element plays a crucial role in flavor, texture, or color.
- Rustic sourdough or ciabatta bread: A sturdy base with a crisp crust perfect for grilling and holding all the fillings.
- Medium zucchini (thinly sliced): Adds a gentle, mild flavor and lovely grill marks for visual appeal.
- Small red bell pepper (sliced): Brings sweetness and vibrant red color to brighten up your panini.
- 1/2 small red onion (thinly sliced): Offers a subtle sharpness that balances the creamy burrata.
- Olive oil: Essential for grilling veggies and adding richness to each bite.
- Salt and pepper: Simple seasonings that bring out the natural flavors of the vegetables.
- Balsamic vinegar (optional): A drizzle adds a little tang and depth.
- Fresh burrata cheese (about 4 oz): The star ingredient, with its luscious, creamy texture that melts beautifully.
- Pesto (optional): Adds a fragrant, herbaceous layer that pairs perfectly with the veggies and cheese.
- Butter or olive oil for grilling: Ensures a golden, crispy exterior on the panini.
How to Make Grilled Veggie and Burrata Panini Recipe
Step 1: Grill the Vegetables
Start by heating a grill pan or skillet over medium-high heat to get it nice and hot. Toss your zucchini, red bell pepper, and red onion slices with olive oil, salt, and pepper to evenly coat them. Grill the veggies for about 2 to 3 minutes per side until they’re tender and have those irresistible char marks that add smoky depth. If you love a splash of tang, drizzle balsamic vinegar on the grilled vegetables just before taking them off the heat.
Step 2: Prepare the Bread and Layer the Panini
Next, spread pesto on one side of each bread slice if you’re using it—this step adds an herby brightness that’s hard to resist. Layer the grilled vegetables evenly on two of the bread slices to ensure every bite is loaded with flavor. Then gently tear the burrata and spread it over the veggies, giving you that creamy melt-in-your-mouth goodness. Top with the remaining bread slices to close these delicious sandwiches.
Step 3: Grill the Panini
Lightly butter the outside of your sandwich or brush with olive oil. Place the sandwiches in a panini press or skillet over medium heat, pressing down gently. Grill for about 3 to 4 minutes per side until the bread turns golden and crisp, and the burrata inside softens to luscious, melty perfection. When ready, slice your panini and get ready to enjoy!
How to Serve Grilled Veggie and Burrata Panini Recipe
Garnishes
To elevate your Grilled Veggie and Burrata Panini Recipe, sprinkle some fresh herbs like basil or arugula on top just before serving. The peppery bite of arugula pairs fabulously with the creamy burrata and adds a lively contrast in texture. A light drizzle of extra virgin olive oil or a few cracks of black pepper can also enhance every bite.
Side Dishes
This panini is relatively hearty, but pairing it with a crisp green salad or a bowl of tomato soup makes for a wonderfully balanced meal. Fresh seasonal greens with a zesty vinaigrette or even some roasted potatoes could round out your lunch beautifully, complementing the smoky, cheesy goodness in the panini.
Creative Ways to Present
If you want to impress guests or simply treat yourself, slice the panini into smaller pieces for a shareable appetizer platter. Serve alongside colorful roasted vegetables or assemble mini panini sandwiches using cocktail-sized bread for a fun twist on this classic recipe.
Make Ahead and Storage
Storing Leftovers
If you end up with leftover Grilled Veggie and Burrata Panini, wrap them tightly in foil or plastic wrap and refrigerate for up to 2 days. Keep in mind that burrata is delicate, so the texture may change slightly after storing, but the flavor remains delicious.
Freezing
While this panini is best enjoyed fresh, you can freeze the grilled vegetables separately for up to a month. It’s not recommended to freeze the sandwich assembled with burrata, as the cheese and bread won’t maintain their ideal texture when thawed and reheated.
Reheating
To reheat, use a panini press or skillet to warm your sandwich slowly on medium heat until heated through and the bread regains its crispness. Avoid the microwave when possible, as it can turn the bread soggy and the burrata rubbery.
FAQs
Can I use mozzarella instead of burrata?
Absolutely! If burrata isn’t available, fresh mozzarella is a great substitute that still offers a wonderful creamy texture, though it’s a bit firmer and less rich than burrata.
Is this recipe vegetarian?
Yes, this Grilled Veggie and Burrata Panini Recipe is vegetarian-friendly, featuring no meat products and plenty of fresh vegetables and cheese.
Can I prepare the vegetables in advance?
Yes, you can grill the veggies a few hours ahead and store them in the fridge. Just add the burrata and assemble the panini just before grilling to keep the cheese fresh and creamy.
What bread works best for this panini?
Rustic sourdough or ciabatta are ideal because they’re sturdy enough to hold the fillings and develop a crispy, flavorful crust when grilled.
How spicy is this sandwich?
This sandwich is naturally mild, but you can add some crushed red pepper flakes or a spicy pesto to give it a subtle kick if you like heat.
Final Thoughts
There’s something truly special about the simplicity and elegance of this Grilled Veggie and Burrata Panini Recipe. It brings together fresh, wholesome ingredients into a warm, melty sandwich that feels both comforting and gourmet. Whether you’re feeding yourself a well-deserved lunch or sharing with friends, this recipe will quickly become one of those go-to favorites you reach for again and again. So go ahead, fire up that grill pan, and treat yourself to a sandwich that’s every bit as delicious as it is satisfying.
Print
Grilled Veggie and Burrata Panini Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 panini
- Category: Lunch
- Method: Grilling
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This Grilled Veggie and Burrata Panini features tender, charred zucchini, red bell pepper, and onions layered with creamy burrata cheese and optional pesto, all pressed between rustic sourdough or ciabatta bread. A perfect Italian-inspired vegetarian lunch packed with fresh flavors and satisfying textures.
Ingredients
Vegetables
- 1 medium zucchini, thinly sliced
- 1 small red bell pepper, sliced
- 1/2 small red onion, thinly sliced
Bread & Cheese
- 4 slices rustic sourdough or ciabatta bread
- 1 ball fresh burrata cheese (about 4 oz)
Seasonings & Condiments
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon balsamic vinegar (optional)
- 1 tablespoon pesto (optional)
- Butter or olive oil, for grilling
Instructions
- Prepare and Grill Vegetables: Preheat a grill pan or skillet over medium-high heat. Toss the thinly sliced zucchini, red bell pepper, and red onion with olive oil, salt, and pepper. Grill the vegetables for 2 to 3 minutes per side, until they are tender and lightly charred. Remove from the heat and, if desired, drizzle with balsamic vinegar for added flavor.
- Assemble the Panini: Spread pesto, if using, on one side of each slice of bread. Evenly layer the grilled vegetables onto two slices, then gently tear the burrata and place it on top of the veggies. Complete the sandwich by placing the remaining slices of bread on top, pesto side down.
- Grill the Sandwiches: Lightly butter the outside of the bread slices or brush with olive oil. Grill the sandwiches in a panini press or skillet over medium heat for 3 to 4 minutes per side. Press down gently to help the bread crisp and the burrata soften and melt. Grill until the bread is golden and crispy.
- Serve Warm: Remove the panini from the heat, slice, and serve immediately while the cheese is warm and gooey.
Notes
- Burrata is delicate; add it just before grilling and avoid overstuffing the sandwich to prevent leakage.
- If burrata is unavailable, fresh mozzarella makes a great substitute.
- Add fresh arugula inside the panini before grilling for a peppery bite and extra texture.
- Use a panini press or heavy skillet for best grilling results.
