Recipe | Zucchini & Corn Panini with Pepper Jack Cheese

Zucchini & Corn Panini with Pepper Jack Cheese It’s summer and that means I spend about 4 hours a day thinking to myself, “What can I make with corn? I need to eat more corn.” Because I am greedy for corn. I feel like I need to eat massive amounts of it while it’s in season or winter will be full of tears and regret. Thanks to this Sweet Corn Grilled Cheese recipe from Panini Happy, I now have a new way to use corn: in sandwiches!

Bicolor Corn
Corn in sandwiches is officially my new thing. (Corn on burgers is pretty good too.) Since it’s summer and everyone seems to be looking for zucchini recipes, I added some zucchini to this panini (it rhymes!) too. And then I put shredded pepper jack cheese on it, which gives me the perfect excuse to mention this:

IKEA Box Grater
I am in love with this thing! I bought it at IKEA back in June. It’s a regular box grater, but it has a container to catch whatever it is you’re grating. Maybe you all have one of these and I’m just behind the times, but I was deliriously happy to find this. I really like using cheese I shred myself in recipes because I find that it melts a lot better and this makes shredding cheese a whole lot easier. This whole experience has made me reevaluate my feelings on IKEA kitchen tools.

Back to the sandwich! The combination of spicy pepper jack cheese and fresh summer veggies makes these simple sandwiches flavorful and delicious. The thing I love most about cooking during the summer is that everything tastes so good, you can keep recipes simple and they still taste amazing. I mean, I will eat corn straight off the cob, uncooked, without any butter or salt! When can you do that other than summer?

Zucchini & Corn Panini with Pepper Jack Cheese

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 sandwiches

Zucchini & Corn Panini with Pepper Jack Cheese

Panini topped with fresh corn, zucchini, and pepper jack cheese.

Ingredients

  • 1 tbsp. olive oil
  • 1 large clove garlic, minced
  • 1 ear corn, kernels removed
  • 1 small zucchini, quartered lengthwise and sliced
  • Salt + pepper to taste
  • 8 slices bread (I used a soft sourdough)
  • 2 tbsp. butter, softened
  • 1 c. shredded pepper jack cheese

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add garlic and cook for about 15 seconds, until fragrant. Stir in the zucchini and corn and cook until the zucchini is softened (but not mushy!), about 3 minutes more. Remove from heat and season with salt and pepper to taste.
  2. Turn on your panini press and set the temperature to High. Put half of the cheese on 4 slices of bread, then top that with the veggie mixture, remaining cheese, and remaining slices of bread. Butter the tops of the sandwiches with half of the butter. Carefully place the sandwiches on the panini press, buttered side down, then butter the other side of the sandwiches and close the press. (Depending on the size of the bread and your panini press, you may have to do 2 sandwiches at a time.) Cook for 5-7 minutes or until cheese has melted and bread is toasted.

Notes

Any peppery cheese will work in this sandwich--the hotter the better! I've made these with Hatch Cheddar too.

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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. says

    haha, my dad and I used to make corn sandwiches when I was a kid. Take a slice of bread – butter it lightly, add a scoop of steamed corn and two shakes of pepper, fold over and mmmm. I’d usually insist on making one whenever corn was served with dinner.

    Your sandwich sounds yummy and a little more filling :)

    • Kiersten Frase says

      I loved doing things like that when I was a kid. I used to always make spaghetti sandwiches with garlic bread. Because really, the only thing better than carbs is more carbs!

  2. says

    I haven’t gotten my fill of corn yet this summer either but August will surely be the time for it. Your sandwich looks great and I will keep my eye out for that grater box on my next Ikea trip.

  3. says

    I feel you on the corn addiction, I’ve been putting it in everything I make! This panini looks so incredibly good. I would have loved this with some tomato soup for dinner because it was actually chilly outside here!
    Btw, you’re grater is pretty awesome!

  4. says

    What a great idea for a grilled cheese. This is a great panini and would give us a great lunch! I have some yellow squash which should work great as well. Thanks for this!

  5. says

    I know what you mean about corn – just last night I roasted a cob to add to a panzanella salad and decided to taste some from the cob first to test it before I sliced it all off…it was so good that I found it hard to stop eating it all right away, even though I almost burnt my mouth on it! I don’t think I’ve tried it in a sandwich yet but I’m sure I would love it that way too!

    • Kiersten Frase says

      I couldn’t justify a standalone panini press, so I bought a Griddler and I LOVE it. Normally I’m not a fan of Cuisinart products, but that one is totally worth it.

  6. says

    One of the reasons I can’t wait to go to Greece is for the barbecued corn street stalls. Char-grilled, salted and wrapped in a paper towel – everyone walks around munching on these things. Your paninis look brilliant, and I want one of those cheese graters!!

  7. Debra says

    I just made this recipe and ate it for dinner… Yum! I’m also very, very full now because I only made one sandwich and I put a LOT of pepper jack cheese, corn and zucchini in it. Total comfort food with a healthy twist! *happy sigh*

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