Grilled Veggie Panini with Hummus

Name: Grilled Veggie Panini with Hummus
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 small (about 12 oz) (340 g) small eggplant, stem trimmed, sliced crosswise into ¼-inch (6 mm) rounds; 1 tsp (3 g) Diamond Crystal kosher salt, for salting the eggplant; rinsed off afterward; 2 medium (about 14 oz total) (400 g) medium zucchini, ends trimmed, sliced lengthwise into ¼-inch (6 mm) planks; 2 tbsp (30 ml) extra-virgin olive oil, for brushing the eggplant; 1½ tbsp (22 ml) extra-virgin olive oil, for brushing the zucchini; ¼ tsp (0.7 g) Diamond Crystal kosher salt, for seasoning the zucchini; 1 tsp (1 g) dried oregano; black pepper, freshly ground, to taste; 1 tbsp (15 ml) fresh lemon juice; 4 rolls (about 4½ oz each) (500 g) ciabatta rolls, split horizontally; 1 cup (240 g) hummus, plain or roasted garlic, at room temperature; 1 cup (about 6 oz) (170 g) jarred roasted red peppers, drained, patted very dry, torn into wide strips; 4 oz (115 g) feta cheese, crumbled into small pieces; 2 cups (60 g) baby spinach, loosely packed (optional); 1 tbsp (15 ml) extra-virgin olive oil, for brushing the outside of the bread

From the MyKitchenBank Kitchen

Smoky grilled eggplant and zucchini, sweet roasted red peppers and salty feta are layered over creamy hummus in crisp ciabatta. The result is a hearty vegetarian sandwich that's crunchy outside and melty inside.

Prep: 24 min
Cook: 36 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 4 paninis

Jump to recipe ♡ Save

Ingredients

4 servings

For the vegetables
1 small (about 12 oz) (340 g) small eggplant, stem trimmed, sliced crosswise into ¼-inch (6 mm) rounds
1 tsp (3 g) Diamond Crystal kosher salt, for salting the eggplant; rinsed off afterward
2 medium (about 14 oz total) (400 g) medium zucchini, ends trimmed, sliced lengthwise into ¼-inch (6 mm) planks
2 tbsp (30 ml) extra-virgin olive oil, for brushing the eggplant
1½ tbsp (22 ml) extra-virgin olive oil, for brushing the zucchini
¼ tsp (0.7 g) Diamond Crystal kosher salt, for seasoning the zucchini
1 tsp (1 g) dried oregano
black pepper, freshly ground, to taste
1 tbsp (15 ml) fresh lemon juice
For the sandwiches
4 rolls (about 4½ oz each) (500 g) ciabatta rolls, split horizontally
1 cup (240 g) hummus, plain or roasted garlic, at room temperature
1 cup (about 6 oz) (170 g) jarred roasted red peppers, drained, patted very dry, torn into wide strips
4 oz (115 g) feta cheese, crumbled into small pieces
2 cups (60 g) baby spinach, loosely packed (optional)
1 tbsp (15 ml) extra-virgin olive oil, for brushing the outside of the bread

Equipment (9)

Grill pan, griddle or outdoor grill (large, 12-inch / 30 cm or bigger)
Panini press or large heavy skillet (10–12 inch / 25–30 cm) plus a heavy pan to press
Chef's knife and cutting board
Pastry brush
Large bowl
Colander or rimmed baking sheet for rinsing and draining the eggplant
Tongs and a spatula
Paper towels
Serrated bread knife

Steps

Before you start

Timing: the eggplant salts for 20 minutes, and you prep the other ingredients during that time. The 15 minutes of wait time listed is net: 12 minutes of salting not covered by prep, plus a 3-minute rest at the end.
Salt amounts are for Diamond Crystal kosher salt (about 2.8 g per tsp). If you use Morton kosher salt or fine sea salt, use about half as much by volume.
Drain the jarred roasted red peppers and pat them very dry, or the paninis will turn soggy.
No panini press? Use a heavy skillet and a second heavy pan or a foil-wrapped brick to press the sandwiches.
A 12-inch grill pan fits about 10 eggplant rounds or 6 zucchini planks at once, so plan on two batches of each.

1
Salt the eggplant
- Lay the eggplant rounds in a single layer on a baking sheet lined with a double layer of paper towels (use a second layer of towels between layers if needed).
- Sprinkle both sides with the 1 tsp Diamond Crystal salt.
- Let sit for 20 minutes, until beads of moisture show on the surface.
- Rinse the slices briefly under cold water to remove the salt, then blot very firmly on both sides with fresh paper towels.
+ Show details− Hide details
Ready when: Slices are beaded with moisture, then rinsed, blotted dry and pliable
Tip: Don't skip the rinse and blot. Leftover salt makes the sandwich too salty, and wet slices steam instead of browning.
2
Prep remaining ingredients
- While the eggplant sits, slice the zucchini lengthwise into ¼-inch (6 mm) planks.
- Drain the roasted red peppers, pat them very dry with paper towels and tear into wide strips.
- Crumble the feta.
- Split the ciabatta rolls and set all components near the stove.
+ Show details− Hide details
Ready when: All vegetables are evenly sliced and the peppers are dry
Tip: Cut the zucchini planks the same thickness as the eggplant so they finish together.
3
Grill the eggplant
- Heat a large grill pan or grill over medium-high heat for 3 minutes.
- Brush the blotted eggplant slices on both sides with the 2 tbsp olive oil (about 1 tsp per side per 3 slices; use all of it).
- Grill in 2 batches of about 10 slices, 3–4 minutes per side.
- Transfer to a large bowl.
+ Show details− Hide details
Ready when: Dark grill marks on both sides and slices are tender and collapse slightly when pressed with tongs
Tip: If the slices stick, wait another 30 seconds; they release once seared.
4
Grill the zucchini
- Brush the zucchini planks on both sides with the 1½ tbsp olive oil and sprinkle with ¼ tsp salt and some black pepper.
- Grill on the same pan over medium-high heat in 2 batches of about 6 planks, 2–3 minutes per side.
- Add to the bowl with the eggplant.
+ Show details− Hide details
Ready when: Defined char marks and the planks bend without snapping, but are not mushy
Tip: Don't overcook the zucchini; it keeps softening inside the hot sandwich.
5
Season the vegetables
- Add the lemon juice, oregano and a few grinds of black pepper to the warm grilled vegetables.
- Toss gently to coat.
- Taste a piece; the feta is salty, so only add a tiny pinch of salt if it tastes flat.
+ Show details− Hide details
Ready when: Vegetables glisten lightly and smell of lemon and oregano
6
Assemble the paninis
- Spread 2 tbsp (about 30 g) hummus on the cut side of each roll half, so each sandwich gets ¼ cup (60 g) total.
- On the bottom halves, layer the eggplant, zucchini, red pepper strips, feta and spinach (if using).
- Close with the top halves, hummus side down.
+ Show details− Hide details
Ready when: Fillings are evenly layered and nothing spills out the sides
Tip: Hummus on both sides acts as a moisture barrier that keeps the bread crisp.
7
Oil the bread
- Lightly brush the outside top and bottom of each sandwich with the 1 tbsp olive oil, using about ½ tsp per side.
- Preheat the panini press or a large skillet over medium heat for 2–3 minutes.
+ Show details− Hide details
Ready when: Crust is evenly and thinly coated; press or pan is hot
Tip: Medium heat gives the cheese time to warm before the bread browns; too-high heat burns the crust.
8
Press until golden
- Cook 2 sandwiches at a time in the press, closing the lid gently, for 4–5 minutes.
- In a skillet, set 2 sandwiches in the pan, press down with a heavy pan and cook 3 minutes, then flip and cook 2–3 minutes more.
- Repeat with the remaining 2 sandwiches (about 10 minutes total).
+ Show details− Hide details
Ready when: Bread is deep golden with grill marks, crisp to the touch, and the feta is softened and warm
Tip: Press gently at first so the ciabatta's crumb doesn't crush.
9
Rest and slice
- Transfer the paninis to a cutting board and rest for 3 minutes so the fillings set.
- Slice each in half on the diagonal with a serrated knife using a gentle sawing motion.
- Serve warm.
+ Show details− Hide details
Ready when: Sandwich holds together when sliced and the hummus is no longer runny
Tip: Cutting immediately lets hot filling spill out; the short rest is worth it.

Good to know

Tips

Pat everything dry: eggplant after salting and rinsing, and roasted peppers after draining, are the key to a crisp, not soggy, sandwich.
Cut vegetables to an even ¼-inch (6 mm) thickness for uniform grilling and a sandwich that presses flat.
Don't overfill. A thinner stack presses better and lets the feta warm through before the bread over-browns.
Add a pinch of red pepper flakes to the hummus layer for a bit of heat.

Make ahead

Grill, season and refrigerate the vegetables up to 2 days ahead in an airtight container. Bring to room temperature (or warm briefly in a skillet) before assembling. Assembled, unpressed paninis can be wrapped and refrigerated up to 4 hours; press just before serving.

Storage & reheating

Best eaten fresh. Refrigerate leftover pressed paninis, wrapped, up to 2 days; reheat in a skillet over medium-low heat for 3–4 minutes per side, or in a 350°F (175°C) oven for 8–10 minutes, to re-crisp. Freezing is not recommended for assembled sandwiches, but grilled vegetables freeze up to 2 months.

Substitutions

feta cheese → goat cheese or fresh mozzarella. Goat cheese gives a tangy creaminess; mozzarella is milder and melts more. Use the same weight.
ciabatta rolls → focaccia or sturdy sourdough slices. Use 8 slices of sourdough in place of the 4 rolls; press for 3–4 minutes.
hummus → baba ganoush or white bean spread. Use the same quantity; the flavor will be smokier with baba ganoush.
baby spinach → arugula. Adds a peppery bite; use the same amount.