The Grilled Veggie Panini from Buffalo Exchange features smoky charred bell peppers, zucchini, and red onions layered with melted mozzarella and fresh basil on toasted ciabatta bread, delivering a warm, savory, and crisp bite.
Equipments
- Grill or grill pan
- Chef’s knife
- Cutting board
- Tongs
- Bread knife
- Spatula or panini press
- Baking sheet (optional for roasting veggies)
- Mixing bowl (for tossing veggies in oil)
- Pastry brush (for brushing bread with oil or butter)
Ingredients
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 8 oz (225g) mozzarella cheese
- 1 small bunch fresh basil
- 1 ciabatta loaf
- 2 tablespoons olive oil
- Salt
- Black pepper
When selecting vegetables for your grilled veggie panini, choose fresh, firm red bell peppers, zucchinis, and red onions to ensure a crisp texture after grilling. Mozzarella cheese should be fresh and easily meltable, ideally around 8 oz (225g), to provide that creamy, gooey layer typical of this sandwich. Use a ciabatta loaf with a sturdy crust to hold the smoky charred ingredients without becoming soggy. Olive oil, salt, and black pepper are essential for seasoning and enhancing the natural flavors during grilling. You can replicate the authentic taste of the Grilled Veggie Panini from Buffalo Exchange by following these ingredient guidelines.
Instructions
- Preheat grill or grill pan to medium-high heat.
- Slice red bell pepper, zucchini, and red onion into thin strips or rounds.
- Toss sliced vegetables with olive oil, salt, and black pepper in a mixing bowl.
- Grill vegetables until tender and charred, turning with tongs.
- Slice ciabatta loaf horizontally with bread knife.
- Brush cut sides of ciabatta with olive oil or butter using pastry brush.
- Layer grilled vegetables, sliced mozzarella, and fresh basil leaves on bottom half of ciabatta.
- Place top half of ciabatta over fillings.
- Press sandwich with panini press or use spatula on grill pan.
- Grill until bread is toasted and cheese is melted.
- Remove from grill, let cool slightly, then cut into portions.
- Serve warm.
Substitution
The Grilled Veggie Panini from Buffalo Exchange copycat menu offers a delicious combination of smoky grilled bell peppers, zucchini, and red onions paired with melted mozzarella and fresh basil on toasted ciabatta. If you don't have a grill or grill pan, you can roast the veggies in the oven at 425degF (220degC) on a baking sheet to achieve a similar charred flavor. For a quicker melt on the mozzarella, use a spatula and cover the pan briefly instead of a panini press. When ciabatta is unavailable, other crusty breads like sourdough or French bread work well and maintain the sandwich's texture. You can lightly brush your bread with garlic-infused olive oil for an extra flavor boost.
Tips
Make sure to slice the vegetables evenly to ensure they cook at the same rate, preventing some from becoming mushy while others remain undercooked. When grilling, maintain medium-high heat and turn the veggies with tongs frequently to achieve a smoky char without burning them. Brush the ciabatta generously with olive oil or butter for a crispy crust that resists sogginess from the vegetables and mozzarella inside. Your grilled veggie panini will taste best if you allow it to cool slightly before slicing, which helps the melted cheese to set and keep the sandwich intact.
Nutritions
The Grilled Veggie Panini offers a balanced combination of vitamins and minerals, primarily from its smoky grilled bell peppers, zucchini, and red onions, which are rich in vitamin C, potassium, and antioxidants. The melted mozzarella provides a good source of protein and calcium, supporting muscle function and bone health. Ciabatta bread adds carbohydrates for energy, while the olive oil contributes healthy monounsaturated fats that benefit heart health. Your meal delivers a savory, nutrient-rich option ideal for a wholesome lunch or dinner.
Storage
Store your Grilled Veggie Panini in an airtight container or wrap it tightly in aluminum foil to maintain freshness and prevent sogginess. Refrigerate for up to 2 days, and reheat in a panini press or oven to restore the crisp texture and melted mozzarella. Avoid microwaving as it may cause the bread to become soggy and the vegetables to lose their charred flavor.
Variation or Alternatives
For a variation, you can substitute the mozzarella with provolone or fontina cheese, which melts beautifully and adds a slightly different flavor profile. Roasting the vegetables in the oven on a baking sheet instead of grilling them can provide a deeper caramelization and a softer texture. You might also consider adding a spread like pesto or a garlic aioli on the bread before layering to enhance the flavor complexity. To accommodate dietary preferences, swapping the ciabatta for a whole-grain or gluten-free bread option keeps your sandwich inclusive without sacrificing taste.
Allergies
The Grilled Veggie Panini contains potential allergens such as dairy from mozzarella cheese and gluten from the ciabatta bread, which can trigger reactions in people with lactose intolerance or celiac disease. Bell peppers and zucchini are less common allergens, but some individuals may experience sensitivity or oral allergy syndrome due to cross-reactive proteins. You should check ingredient labels and consider your specific allergies before enjoying this savory sandwich.
Why this recipe?
The Grilled Veggie Panini from Buffalo Exchange restaurant boasts a flavorful medley of fresh, charred vegetables and melted cheese pressed between crispy artisan bread, creating a satisfying balance of textures and tastes. This menu item appeals to health-conscious diners seeking a nutritious yet indulgent meal option rich in vitamins, fiber, and plant-based protein. Making a copycat version at home allows you to customize ingredient freshness and seasoning while replicating the Panini's savory, smoky flavor profile without dining out. Your effort is rewarded with a wholesome, crave-worthy sandwich that embodies the quality and creativity Buffalo Exchange is known for.