Grilled naan panini with summer squash and arugula pesto

Vegetarian, Soy Free

2 Servings, 730 Calories/Serving

25 Minutes

Not your grandmother’s grilled cheese sandwiches, these ooze with melted fresh mozzarella, sautéed spinach, basil, and lightly salty sun-dried tomatoes, all held together in sturdy yet pliable naan flatbreads. A nourishing, casual supper, perfect for enjoying in the backyard with a chilled rosé.


  • ½ ounce sun-dried tomatoes
  • ¾ pound summer squash
  • 5 ounces fresh mozzarella
  • 1 to 2 garlic cloves
  • Fresh basil
  • 2 tablespoons pine nuts
  • 6 ounces baby spinach
  • 2 naan
  • Arugula pesto (arugula - parsley - pine nuts - canola olive oil blend - salt)



Soak the sun-dried tomatoes

In a small bowl, cover the sun-dried tomatoes with very hot tap water. Let stand while you prepare the squash.


Cook the squash; prep the panini fillings

  • Trim the ends and cut the squash lengthwise on the diagonal ¼ inch thick.
In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if necessary, arrange the squash in an even layer, season with salt and pepper, and cook until browned and just starting to soften, 2 to 3 minutes per side. Transfer to a mixing bowl and wipe out the pan. While the squash cooks:
  • Cut the mozzarella into ¼-inch-thick slices.
  • Coarsely chop the garlic.
  • Strip the basil leaves from the stems; coarsely chop the leaves.


Toast the pine nuts

In the same pan used to cook the squash, add the pine nuts and toast over medium heat, stirring often, until browned, 3 to 5 minutes. Transfer to a plate to cool.


Cook the spinach

Add 1 tablespoon oil to the hot pan. Add the garlic, then the spinach; season with salt and cook until wilted, 1 to 2 minutes. Transfer the spinach to a colander to drain slightly. Wipe the pan dry.


Make the sandwiches; dress the squash

  • Drain the sun-dried tomatoes and pat dry.
Cut the naan pieces in half and open to form pockets. Layer in the fresh mozzarella slices, sun-dried tomatoes, drained spinach, and basil, beginning and ending with the cheese.
Add the sandwiches to the hot pan and cook over medium heat until the naan is toasted and the cheese has melted, 2 to 3 minutes per side.
To the bowl with the squash, add the pine nuts and pesto and toss to coat.



Transfer the sandwiches to individual plates and serve with the squash alongside.

Nutrition per serving: Calories: 730, Protein: 26 g, Total Fat: 48 g, Monounsaturated Fat: 17.5 g, Polyunsaturated Fat: 8 g, Saturated Fat: 14 g, Cholesterol: 60 mg, Carbohydrates: 58 g, Fiber: 13 g, Added Sugar: 0 g, Sodium: 790 mg
Contains: tree nuts, milk

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