Description
A flavorful vegetarian sandwich with crispy sourdough, melted cheese, roasted peppers, and tangy non-alcoholic balsamic glaze. Quick, customizable, and perfect for gatherings or weeknight meals.
Ingredients
8 slices sourdough bread
1 cup fresh spinach leaves
½ cup roasted red peppers (sliced)
¼ cup red onion (thinly sliced)
½ cup shredded mozzarella
½ cup shredded provolone
¼ cup non-alcoholic balsamic vinegar (or apple cider vinegar + balsamic syrup)
2 tbsp honey
1 tsp Dijon mustard
¼ tsp red pepper flakes (optional)
Salt & black pepper (to taste)
1 tbsp olive oil (for grilling)
Fresh basil (for garnish)
Instructions
1. In a small saucepan, combine non-alcoholic balsamic vinegar, honey, Dijon mustard, and red pepper flakes (if using). Simmer over medium heat for 4-5 minutes until slightly thickened.
2. Brush sourdough slices with olive oil and toast in a skillet over medium heat until lightly golden.
3. Spread balsamic glaze on one side of each bread slice. Layer spinach, roasted peppers, red onion, mozzarella, and provolone. Top with another bread slice, glaze side down.
4. Grill in a pan or panini press for 3-4 minutes per side until golden brown and cheese is melted.
5. Let rest for 1-2 minutes, then garnish with fresh basil and a drizzle of balsamic glaze.
Notes
Substitute non-alcoholic balsamic vinegar if available. Use any sturdy bread like whole grain or ciabatta. Add grilled zucchini or tomatoes for extra customization.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American