Summer Vegetable Panini with Mozzarella & Arugula Pesto

By ltrodrigu

Ingredients

• 1 or 2 yellow summer squash
• 1/4 pound fresh mozzarella
• Fresh basil
• 2 ounces white button mushrooms
• 2 lavash flatbreads
• 1/4 pound baby arugula
• 3 tablespoons roasted pumpkin seeds
• Arugula pesto (arugula - walnuts - Parmesan - olive oil - salt)
• Roasted tomatoes

Details

Servings 2

Preparation

Step 1

Prep Cook Squash:
Trim the ends from the summer squash; cut the squash on the diagonal into ¼-inch-thick slices.In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Working in batches if needed, arrange the squash in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and just starting to soften, 2 to 3 minutes per side. Transfer to a medium bowl. Wipe out the pan. While the squash cooks, prepare the remaining panini ingredients.

Prep Remaining Panini Ingredients:
Cut the mozzarella into ¼-inch-thick slices. Strip the basil leaves from the stems. Drain the tomatoes and pat dry and thinly slice. Thinly slice the mushrooms.

Dress Squash:
To the bowl with the squash, add the pumpkin seeds and arugula pesto and toss to coat; season to taste with salt and pepper.

Assemble & Cook Panini:
Place the flatbreads side by side. Top half of each flatbread with mozzarella, tomatoes, basil leaves, mushrooms, dressed squash and a handful of arugula, dividing evenly, then fold the flatbread in half. Warm the pan used for the squash over medium heat. Brush the outside of the panini lightly with oil, add to the hot pan, and cook over medium heat until the flatbread is toasted and the mozzarella has melted, 2 to 3 minutes per side.

Serve:
Transfer the panini to individual plates and serve