Feature Recipe | Flavour Packed Pomegranate Basil Panini Sandwich
A fresh grilled panini sandwich is one of my favourite ‘fast casual’ weeknight meals.
My go-to recipe includes thick, sliced, juicy tomatoes and shredded vegan mozzarella layered over a pesto-smothered ciabatta bun. As we move into the cooler Fall season I wanted to try a twist on my classic panini sandwich which summoned me to the jar of lovely ruby red pomegranate juice sitting in my fridge. After all, with Fall around the corner it seemed like the perfect time to feature the ‘jewel fruit’ of winter (pomegranates are in season September through January).
The flavour-packed pomegranate sauce — made with a blend of avocado oil, pomegranate juice, balsamic vinegar, agave syrup & minced garlic — elevates this panini sandwich to epic! Drizzled over minced garlic, fresh basil and hemp seeds, this sauce delivers a burst of tart sweetness you won’t be able to get enough of!
In the spirit of deliciously simple fast casual meals you may want to try our:
Toppings (Customize amounts to suit your taste)
- Panini buns/Baguette/Ciabatta, halved
- Fresh minced garlic
- Olive oil
- Himalayan pink salt
- Fresh basil leaves
- Hemp seeds
- Vegan mozzarella shreds
- 1 Tbsp light-bodied vegetable oil (eg, avocado, canola etc)
- 3 garlic cloves, minced
- Pinch of Himalayan pink salt
- 1/2 cup pomegranate juice
- 1 Tbsp balsamic vinegar
- 1 Tbsp agave syrup
- 1 Tbsp corn starch
1/Heat glug of oil in a large skillet over medium-high heat. Add minced garlic, pinch of salt, pomegranate juice and balsamic vinegar. Whisk until the mixture just starts to bubble.
2/Reduce heat to medium-low. Add agave syrup and corn starch to the skillet. Whisk continously until mixture starts to thicken. Your sauce is ready!
1/Line up all the “bottom” buns (facing up); line up all the corresponding “top” buns (facing up). Spread minced garlic on each “bottom”; drizzle olive oil on each “top”. Add a pinch of salt to each “top” and “bottom”.
2/On each “bottom” add a generous amount of fresh basil leaves. Drizzle the prepared pomegranate sauce over the basil. Sprinkle a few hemp seeds over the sauce and top with shredded mozzarella.
3/Pair up the “top” and “bottoms” making sure to keep the filling inside (tuck as you go!) Place in preheated panini press. Drizzle olive oil over each “top”. Grill for 10-15 minutes or until the filling oozes outside of the bread.
Cut each panino in half to display the gorgeous pomegranate sauce. Serve with a side of roasted potatoes and/or salad.