Brie-and-Vegetable Panini

Brie-and-Vegetable Panini
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 large sweet potato, thinly sliced
  • 3/4 pound zucchini, sliced crosswise
  • 1/4 cup extra-virgin olive oil
  • Salt
  • 1 loaf ciabatta bread, cut into quarters and split
  • 2 tablespoons Dijon mustard
  • 1/3 pound brie cheese, sliced
  • 1/2 sweet onion, very thinly sliced
  • 1 bunch arugula


Preheat the oven to 400 degrees . On a parchment-paper-lined baking sheet, toss the sweet potato and zucchini with 3 tablespoons olive oil; season with salt. Bake until crisp-tender, about 20 minutes.

Preheat a panini press and brush with the remaining 1 tablespoon olive oil. Spread the mustard on the ciabatta bottoms; layer with the brie, onion, arugula, sweet potato and zucchini. Set the tops in place and grill until toasted.