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Avocado veggie panini cut in half with mushrooms, kale, tomatoes, and avocado filling

Avocado Veggie Panini with Mushrooms, Kale and Tomatoes

Avocado Veggie Panini is a creamy, hearty sandwich filled with sautéed vegetables and fresh avocado layers. It is a comforting choice when you want a flavorful pressed meal with a crisp exterior and satisfying texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 547
Ingredients Method Notes

Ingredients
  

Vegetable Filling
  • 1 1/2 tablespoons butter or olive oil
  • 1 minced shallot
  • 8 oz / 225 g sliced baby portobello mushrooms
  • 1 cup cherry or grape tomatoes
  • 2 cups chopped kale, stems removed
  • salt, to taste
Assembly
  • 2 avocados
  • 8 pieces thick, sturdy wheat bread
  • melty white cheese such as Provolone or Mozzarella, optional

Method
 

Cooking
  1. Heat the butter in a large skillet over medium-high heat. Add the shallot and cook until translucent.
  2. Add the mushrooms to the skillet and sauté until lightly browned on the outside.
  3. Stir in the tomatoes and kale, then cook until the kale wilts and the vegetables are heated through. Remove from heat and season with salt.
Assembly
  1. Mash the avocados in a bowl with a fork. Spread avocado over the surface of each bread slice.
  2. Arrange the cooked vegetables over the bread slices, adding as much filling as possible while keeping the sandwiches manageable.
  3. Place cheese over the vegetables if using, cover with another bread slice, and transfer the sandwiches to a preheated panini press.
  4. Cook until the bread is browned on the outside, then remove from the press. If the tomatoes were left whole, use care when eating because they may burst and remain hot inside.

Notes

Whole tomatoes can be difficult to keep inside the sandwiches, but they provide a burst of flavor when eaten. For easier assembly, slice or chop the tomatoes before adding them to the sandwiches.