So, you got a bread maker. You have a sourdough starter that you are feeding every day, and it's growing rapidly. You're making bread. So much bread. Maybe too much bread some weeks. What do you do with all of it?

Make a delicious sandwich. Filled with healthy veggies, melty cheese, aromatic herbs, and then pressed to perfection to really highlight that crusty sourdough you worked so hard on.

This panini is filled with vibrant, colorful red peppers, zucchini, and yellow squash. We're doubling down on spreads with hummus on one side and sunflower pesto on the other. This recipe is filling and is satisfying whether you're making it for dinner, or splitting it up for a quick lunch. Even better, the process of making the spreads and filling will take less than an hour. You'll also have plenty leftover to make multiple sandwiches, or to save for later.

Ingredients:

Pesto:

1 cup basil, including stems
½ cup sunflower seeds
¼ cup Parmesan cheese, grated
6 tbsp olive oil (to start)
3 cloves garlic, peeled
Salt
Crushed red pepper

Hummus:

1 ½ cups garbanzo beans, hydrated and drained
⅓ cup olive oil
¼ cup lemon juice
5 cloves garlic
Salt
Pepper
Paprika
Ground mustard
Crushed red pepper

Sandwich:

Sourdough bread, thick-cut
1 yellow squash
1 zucchini
1 red pepper
Sliced cheese, Monterey Jack or another white cheese

Equipment:

Immersion blender or food processor
Panini press or griddle
2 Small mixing bowls

Squash Panini Recipe

— Preheat your panini press to 400 degrees fahrenheit on the top and bottom.

— Make the pesto: combine basil, sunflower seeds, Parmesan cheese, garlic, olive oil, and salt and pepper in a small mixing bowl. Blend with the immersion blender (alternatively, use a food processor). You most likely will need more than six tablespoons of olive oil, but start small and slowly add oil as needed. You want a coarse paste that is spreadable. Likewise, start conservatively with salt and red pepper, then add more to taste. Set aside.

— Make the hummus: combine garbanzo beans, olive oil, lemon juice, garlic, salt, black pepper, crushed red pepper, paprika, and ground mustard in a mixing bowl. Use the immersion blender to combine the ingredients. This hummus should also be somewhat coarse— don't leave it too chunky, but also don't over-blend it into a liquid. Set aside.

— Slice the zucchini, squash, and red pepper. Cut the zucchini longways, similar to a lasagna noodle (see the picture below). Cut the red pepper into thin strips. If the pepper is large, cut each strip in half.

— Lightly drizzle oil over the squash and zucchini. Dress with salt and pepper.

— Open the panini press and grill the zucchini, squash, and red pepper on the bottom of the press. Leave the panini press open and use it as a grill. Grill the squash for 2-3 minutes per side, until soft with grill marks on each side.

— Cut slices of sourdough bread, about ½" thick. Spread hummus on one side, and then pesto on the other. On the hummus side, layer strips of red pepper, and then one layer of squash, one layer of zucchini. Top with two slices of cheese, and then place the pesto-coated bread on top.

— Place the sandwich in the press, and then slowly, carefully lower the top, making sure it doesn't push out all of the sandwich fillings. Let cook in the press until the cheese is melted and there are dark brown grill marks on both sides of the sandwich.

— Let the sandwich cool for a few minutes, until the cheese is not molten. Cut in half, plate, and eat immediately. Enjoy!

Mindful Eating: Squash Panini