Provolone White Bean Grilled Panini with Basil & Tomato

This light and fresh tasting sandwich is perfect for grilling weather and comes together in minutes.  The crunch of the bread with the creamy inside really can't be beat.

Provolone White Bean Grilled Panini with Basil & Tomato
((Printable Version)) 

1 cup basil leaves, chopped
1/2 cup good quality mayonnaise
8 ounces Provolone cheese, stacked and sliced thin (I used a natural, non-smoked Provolone)
about 2 cups cooked white beans (or 15 ounces canned beans, washed and drained)
1/2 cup red onion, diced
8 slices good Italian bread (I found a loaf from a local bakery made with whole wheat)
1 plum tomato, very thinly sliced

Preheat your outdoor grill for a indirect heat, or use a stove top grill pan.

Mix the shredded basil and mayonnaise together in a small bowl and spread on all the slices of bread.

With a potato masher, mash the beans until chunky/smooth.  Stir in the red onion and chopped Provolone. Season with a little bit of sea salt and cracked pepper.

I found a great whole grain Italian bread from a local bakery that worked perfect for these sandwiches.

Divide the bean mixture between all the sandwiches.  Top with slices of fresh tomato and a little sprinkle of sea salt.

Top with the bread slice, brushing the outside of the bread with a little bit of oil.

When the grill is hot, place the sandwich on the indirect side of the grill.  Place a heavy cast iron skillet (or a brick covered in foil) and press down the sandwich.  Check the sandwich after about 45 seconds to make sure it isn't burning.  When you have nice grill marks on it, flip to the other side and press down with the skillet again.

Continue cooking until the sandwich is nicely grilled and the cheese just begins to melt.

I served this beautiful sandwich with a side of grilled asparagus.

Featured on: Tastespotting
Linked to: Gooseberry Patch




(Adapted from Vegetarian Times)