Ingredients
- FOR ROASTED TOMATOES ———————————
- 8 Roma tomatoes, quartered and seeded
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning blend
- 3 large cloves garlic, thickly sliced
- Generous pinches of salt and pepper
- FOR SPREAD ———————————
- ¼ cup plus 2 tablespoons vegan mayonnaise
- Reserved roasted garlic from tomatoes (above)
- 2 tablespoons minced kalamata olives
- 2 tablespoons minced green olives
- 2 teaspoons drained capers
- Black pepper, to taste
- FOR SANDWICHES ———————————
- ¼ cup non dairy butter, softened
- ¾ teaspoon garlic salt
- 8 slices Italian bread
- 1 cup baby spinach
- 1 green bell pepper, cored and cut into thin strips
- 4 thin slices red onion, separated into rings
- Handful fresh basil leaves
Instructions
- To make the roasted tomatoes : Preheat the oven to 450°F. Combine all the ingredients on a large rimmed baking sheet. Roast for 15 minutes, or until the tomatoes have a few charred spots. Remove from the oven, let cool, and slip off the tomato skins.
- To make the spread: Combine the mayonnaise and the garlic in a small blender. Blend until smooth. Stir in the remaining ingredients.
- To assemble the sandwiches : Preheat a panini press fitted with smooth plates on high. Mix the butter and garlic salt together in a small bowl. Spread the outside of the bread slices with the garlic butter. Divide the mayonnaise spread evenly on the inside of the slices. Layer on the spinach, roasted tomatoes, bell pepper, onion, and basil leaves and top with the remaining bread slices, buttered sides out. Grill with the press open for 2 to 3 minutes, or until golden. Turn and cook the other side for 2 to 3 minutes. Cut in half on the diagonal and serve.