Mediterranean Grilled Veggie & Burrata Panini

This Mediterranean Grilled Veggie & Burrata Panini features perfectly charred zucchini and eggplant, a rich pistachio pesto barrier, and creamy, molten burrata pressed between shatteringly crisp sourdough bread.

Why This Recipe Works:

• Moisture Control: Salting the zucchini and eggplant draws out excess water, preventing a soggy sandwich.
• Fat Barrier Protection: A thick layer of pesto coats the bread, blocking vegetable juices from soaking into the crumb.
• High Thermal Mass: Pressing with a heavy cast-iron skillet ensures even heat distribution, melting the burrata perfectly without overcooking the greens.

I once tried to impress my in-laws with a fancy grilled vegetable sandwich, only to serve them a lukewarm disaster that slipped out of the bread like a wet bar of soap. I actually cried over the soggy eggplant slices in my kitchen while they politely chewed through mush.

It was humiliating.

The mistake I made is one almost everyone makes: piling watery, freshly grilled vegetables directly onto soft bread and hoping the cheese will magically glue it all together. On a molecular level, vegetables like zucchini and eggplant are packed with water that releases rapidly under heat, turning your beautiful crusty sourdough into a literal sponge. This brand of sandwich-making failed every single test in my kitchen because the steam had absolutely nowhere to escape, creating a wet barrier that prevented the cheese from melting properly.

The simple fix is a two-step moisture barrier and a hot cast-iron press. By salting the zucchini beforehand with Diamond Crystal kosher salt to draw out excess water, and slathering the bread with a robust pistachio pesto to act as a fat barrier, we keep the bread incredibly crisp.

Trust me on this one, you do not need a fancy panini press to get that perfect, golden crunch. A heavy skillet and a couple of clean bricks wrapped in foil will do the job beautifully.

Mediterranean Grilled Veggie & Burrata Panini

• Publisher Storied Skillet
• Cuisine Mediterranean
• Category Lunch, Sandwiches
• Prep Time 20 mins
• Cook Time 15 mins
• Servings 2
• Calories 580 calories
• Rating 4.8 3225
• Tags panini, grilled veggies, burrata, vegetarian sandwich, pesto panini

Ingredients

• 1 medium zucchini, sliced lengthwise into 1/4-inch strips
• 1 small eggplant, sliced into 1/4-inch rounds
• 1 tsp Diamond Crystal kosher salt (for sweating the veggies)
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 4 thick slices of sourdough bread
• 4 tbsp pistachio pesto (or classic basil pesto)
• 1 ball of fresh burrata cheese (approx. 4 oz), torn in half
• 1 cup fresh baby arugula
• 1 tbsp balsamic glaze

Directions

1. Lay the zucchini and eggplant slices on a baking sheet and sprinkle both sides with Diamond Crystal kosher salt. Let them sit for 10 minutes, then aggressively pat them dry with paper towels to remove drawn-out moisture.
2. Brush the vegetables with olive oil and sprinkle with dried oregano. Grill on a hot grill pan over medium-high heat for 3 to 4 minutes per side, until deep grill marks appear and they are tender.
3. Spread a generous tablespoon of pesto on the inside of each bread slice to create a delicious fat barrier that keeps the bread crisp.
4. Layer the grilled zucchini, eggplant, and torn burrata onto two slices of bread. Drizzle with balsamic glaze and top with fresh arugula, then close the sandwiches with the remaining bread slices.
5. Heat a heavy cast-iron skillet over medium heat and brush the outside of the sandwiches with a little olive oil. Place the sandwiches in the skillet, top with another heavy pan to press, and cook for 3 to 4 minutes per side until the bread is golden-brown and the burrata is gooey.

Notes

• I highly recommend using Diamond Crystal kosher salt; if you only have Morton's kosher salt, reduce the amount by half (use 1/2 tsp) to avoid over-salting.
• Eggplant acts like a sponge due to its porous cellular structure. Salting collapses these air pockets and draws out water, preventing it from absorbing excessive oil during grilling.
• Keep an eye on your skillet heat during the pressing stage; pesto contains nuts and herbs that can burn quickly if the pan gets too hot, so keep it at a steady medium-low.
• Burrata has a very high water content compared to low-moisture mozzarella. Once cut, it will begin to weep, so these paninis are best eaten immediately and do not store well after pressing.
• If you are looking for a lighter, fresh side to pair with this rich sandwich, try our Watermelon Feta Salad which cuts through the creamy cheese beautifully.

Serving Suggestions

Complete this rich, warm panini with a bright, refreshing side dish to balance the creamy burrata and savory pesto.

• A crisp, cold Watermelon Feta Salad to contrast the warm, savory panini.
• A bowl of light creamy zucchini soup for a classic soup-and-sandwich combo.
• A handful of crunchy, salty potato chips or baked garlic parmesan potato wedges.
• A glass of ice-cold grated lemon lemonade to cut through the richness of the cheese.

Storage and Reheating

Let's be completely honest here: grilled veggie sandwiches with fresh burrata do not like to sit around in the fridge. The high water content of the cheese means that if you leave a fully assembled, pressed panini overnight, you will wake up to a sad, soggy mess.

Eat it fresh.

If you do have leftovers, your best bet is to store the grilled vegetables and the pesto in separate airtight containers. They will keep beautifully in the refrigerator for up to four days.

When you are ready for round two, reheat the vegetables in a dry skillet or toaster oven first. Assemble the sandwich with fresh bread and fresh burrata, then press it hot to get that glorious, freshly-made texture all over again.

Ingredient Substitutes

If you don't have all these Mediterranean ingredients on hand, don't panic. Here are the easiest swaps that still deliver incredible flavor:

1. Burrata Substitute: Fresh mozzarella or even a thick slice of goat cheese works beautifully if you can't find burrata.
2. Pesto Swap: If you don't have pistachio pesto, a classic basil pesto or even a rich smoky red pepper muhammara makes an incredible spread.
3. Bread Options: Ciabatta rolls or thick-cut Italian bread are excellent alternatives to sourdough.
4. Veggie Variations: Roasted red peppers, yellow squash, or grilled portobello mushrooms can easily replace the eggplant.

There is something incredibly satisfying about biting into a perfectly pressed sandwich and hearing that loud, shatteringly crisp crunch of the bread before hitting the creamy, molten center of the burrata. I hope this becomes your go-to weekend lunch, and that your kitchen smells as heavenly as mine does right now.