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from "FreshDirect Recipes"

Serves: 4

For the panini:
1 FreshDirect parbaked focaccia
¼ lb FreshDirect Italian grilled artichokes, drained and thinly sliced
½ lb FreshDirect Italian grilled peppers, drained
½ lb FreshDirect grilled mushrooms, drained and thinly sliced
½ lb FreshDirect Roasted Tomatoes
½ lb Parmigiano-Reggiano, aged 2 years, shaved with a vegetable peeler

For the simple lemon vinaigrette:
Juice from 1 lemon
¼ cup good olive oil
Salt and pepper to taste

Oven-proof nonstick pan or panini press

Please note: If specific brands are unavailable, we will substitute with similar products.

FreshDirect offers a variety of grilled vegetables. Feel free to mix and match according to your taste. Or, if you don't see the veggies that you like, feel free to grill your own!

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Tip: Before guests arrive, bake bread according to instructions on the package and preheat panini press, if using, according to manufacturer instructions.

1. To make the simple lemon vinaigrette: In a small bowl, whisk together all ingredients. This can be done in advance but used the day it is made. Be sure to re-whisk before each use.
2. Cut the focaccia in half so you have two half-moons. Starting from the cut side, slice 4½-inch-thick pieces of bread, working outward toward the smaller end. This will give you the largest possible slices of bread. Repeat with the other half of focaccia. You should now have 8 slices of bread to make 4 sandwiches. If you want smaller sandwiches, make half as many slices and cut those in half to make your sandwich "tops" and "bottoms."

To assemble:
1. Lay 8 slices of bread flat on a work surface. Brush each slice with lemon vinaigrette. Add a generous layer of parmesan to the 4 "bottom" slices.
2. Next, add alternating layers of vegetables, making sure the layers are even from edge to edge. Periodically add shaved Parmesan between the vegetable layers. Finish the layering with another generous layer of parmesan at the top of the stack.
3. Find the best fitting "top" for each "bottom," making sure to match up the sides so the contents stay as contained as possible while cooking. Press down firmly on the sandwich to "glue" it together. This assembly may be done on the day of the party before guests arrive. If you "pre-assemble," wrap each sandwich tightly in plastic wrap and store in the fridge until cooking time.

To cook:
1. Pre-heat oven to 350° F. Pre-heat a non-stick pan or panini press to medium-high. Add a drizzle of olive oil to the pan or follow manufacturer's instructions for the panini press.
2. Brush the tops and bottoms of the sandwiches with lemon vinaigrette. Place two sandwiches in whichever pan you are using. (Do not crowd the pan; cook no more than two sandwiches at a time.) As you add the sandwiches, make sure the pan is sufficiently hot, but not burning. If it is not hot enough, the oil will soak the bread and your sandwiches will be greasy; if it's too hot, the bread will burn. You should hear a gentle sizzle when you put your sandwich into the pan.
3. If using an oven-proof pan instead of a press, wait until the sandwich is golden brown on one side and using a spatula, carefully flip it over, being mindful not to spill the contents. Place the pan in the oven to continue cooking. The sandwiches are ready when the second side is golden and the cheese is melted.
4. Serve the sandwiches immediately with a green salad or a chilled soup, such as gazpacho or cold cucumber.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  FreshDirect Oven-Ready Focaccia
This product is currently unavailable.
Italian Grilled Artichokes - $17.99/lb
Italian Grilled Peppers - $12.99/lb
Grilled Mushrooms - $15.99/lb
Roasted Tomatoes - $6.99/lb
Parmigiano-Reggiano DOP, Aged 2 Years - $17.99/lb
 Not Grated
  Lemons - $0.79/ea
You May Already Have
  O-Live & Co. Extra-Virgin Premium Olive Oil - $13.99/ea
 25fl oz
  FreshDirect Fleur de Sel Sea Salt
This product is currently unavailable.
  Gefen Ground Black Pepper
This product is currently unavailable.
Estimated Total:  
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