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Avocado veggie panini with mushrooms, kale, tomatoes, and melted cheese on toasted wheat bread

Avocado Veggie Panini with Mushrooms and Kale Filling

Avocado Veggie Panini is a creamy, crispy pressed sandwich filled with sautéed vegetables and fresh avocado flavor. It is an easy, satisfying choice for a hearty meal when you want a warm vegetable-forward sandwich.
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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
  

Mushroom and Kale Filling
  • 1 1/2 tablespoons butter or olive oil
  • 1 minced shallot (onion or garlic works too)
  • 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 like Provolone or Mozzarella, if you want

Method
 

Cooking
  1. Heat the butter in a large skillet over medium-high heat. Add the shallots and cook until translucent.
  2. Add the mushrooms and sauté until lightly browned on the outside.
  3. Stir in the tomatoes and kale, then cook until the kale is wilted and the vegetables are warmed through. Remove from the heat and season with salt.
Assembly
  1. Mash the avocado in a bowl with a fork. Spread avocado over each slice of bread.
  2. Arrange the cooked vegetables over the avocado-covered bread, adding as much filling as the bread can support.
  3. Place the cheese over the vegetables if using, add the remaining bread slices, and transfer the sandwiches to a preheated panini press.
  4. Press until the outside of the bread is browned, then remove from the heat. Use care when eating if whole tomatoes were used, as they may release hot juices.

Notes

The whole tomatoes can be difficult to keep inside the sandwiches, but they create a burst of flavor when eaten. For simpler assembly, slice or chop the tomatoes beforehand.