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Ingredients
Marinated Olives
| green olives: 6 oz (whole, canned) |
| olive oil: 1 Tbl |
| garlic: 1 clove (crushed) |
| balsamic vinegar: 1 1/2 Tbl |
| red pepper flakes (crushed): 1/4 tsp |
Flatbread
| water: 4 cups (warm) |
| granulated sugar: 2 Tbl |
| active dry yeast: 2 .25oz packages |
| all-purpose flour (sifted): 10 cups (King Arthur All-Purpose Flour) |
| salt: 2 Tbl |
Vegetables
| zucchini squash: 2 whole squashes (medium size, cut lengthwise into 1/4-inch slices) |
| green bell pepper: 3 (or red or yellow, seeded and cut into large chunks) |
| onions - red: 1 onion (sliced 1/4-inch thick) |
Fresh Summer Panini
User rating:
You can use any kind of summer vegetables you like in this fresh grilled sandwich.
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Prep Time
60 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
Instructions
1. To prepare olives, combine all ingredients in a small bowl. Let stand at room temperature until ready to use in panini.
2. To prepare flatbread, combine all ingredients in a large bowl. Mix until dry ingredients are incorporated. Cover with a damp towel and set aside 2 hours. If you’re making the dough to use later, remove the damp towel, lightly flour the surface of the dough and push it down with your hands, deflating the mix back to near its original volume. Seal container with a lid and store in your refrigerator up to 2 weeks.
3. When you’re ready to use the dough, preheat a George Foreman. Lightly flour your hands, work surface and rolling pin. Pinch 4 (2- to 3-inch) balls of dough from the mix. Replace the lid and return the rest to the fridge. Place 1 dough ball on the work surface and pat into a flat disk. Use a rolling pin to roll to desired thickness and set aside on floured parchment or wax paper. Repeat with remaining dough balls.
4. Use a pizza peel or flat cookie sheet to transfer the rounds to the grill. Cook 3 to 5 minutes, flip dough halfway through the cooking time, until the dough is cooked through and bubbly.
5. To prepare vegetables, place all vegetables in a large bowl. Toss with oil, salt and pepper. Place vegetables on grill grate and cook 3 to 5 minutes, flipping halfway through the cooking time, until vegetables are tender and slightly charred.
6. To assemble panini, olives and vegetables on top. Fold over bread and grill until thoroughly heated