Panini topped with fresh corn, zucchini, and pepper jack cheese.
- 1 tbsp. olive oil
- 1 large clove garlic, minced
- 1 ear corn, kernels removed
- 1 small zucchini, quartered lengthwise and sliced
- Salt + pepper to taste
- 8 slices bread (I used a soft sourdough)
- 2 tbsp. butter, softened
- 1 c. shredded pepper jack cheese
- Heat oil in a large skillet over medium-high heat. Add garlic and cook for about 15 seconds, until fragrant. Stir in the zucchini and corn and cook until the zucchini is softened (but not mushy!), about 3 minutes more. Remove from heat and season with salt and pepper to taste.
- Turn on your panini press and set the temperature to High. Put half of the cheese on 4 slices of bread, then top that with the veggie mixture, remaining cheese, and remaining slices of bread. Butter the tops of the sandwiches with half of the butter. Carefully place the sandwiches on the panini press, buttered side down, then butter the other side of the sandwiches and close the press. (Depending on the size of the bread and your panini press, you may have to do 2 sandwiches at a time.) Cook for 5-7 minutes or until cheese has melted and bread is toasted.
Any peppery cheese will work in this sandwich--the hotter the better! I've made these with Hatch Cheddar too.