Roasted Baby Corn & Veggie Cheese Panini | Easy Café-Style Sandwich

 

Roasted Baby Corn & Veggie Cheese Panini | Easy Café-Style Sandwich

🥪 Spicy Roasted Baby Corn & Veggie Panini with Jalapeños, Cheese & Thousand Island Dressing

Introduction

If you’re someone who loves a bit of spice, crunch, and creamy indulgence in every bite, this Spicy Roasted Baby Corn and Veggie Panini will steal your heart!

This panini is a burst of flavor — packed with roasted baby corn, French beans, and carrots, spiced up with jalapeños, and perfectly balanced by melting cheese and tangy Thousand Island dressing.

Each bite gives you a mix of smokiness, crunch, and cheesy goodness — just like your favorite café sandwich but made right in your kitchen.

🧺 Ingredients

For the Roasted Veggie Filling

6–8 baby corn, cut into halves

¼ cup French beans, sliced diagonally

¼ cup carrots, thinly sliced or julienned

1–2 jalapeños, thinly sliced

1 tablespoon olive oil

1 teaspoon garlic, finely chopped

½ teaspoon red chili flakes (adjust for spice level)

½ teaspoon smoked paprika or chili powder

½ teaspoon mixed herbs (oregano, basil, thyme)

Salt and black pepper to taste

1 teaspoon lemon juice

For the Panini

2 ciabatta or multigrain rolls (or panini bread)

½ cup grated mozzarella or cheddar cheese

2 tablespoons Thousand Island dressing

Butter or olive oil for grilling

Optional Toppings

Extra Thousand Island dressing for serving

Fresh lettuce or spinach leaves for layering

👩‍🍳 How to Make Spicy Roasted Baby Corn & Veggie Panini

Step 1: Prepare the Vegetables

Wash and pat dry all vegetables.

Slice baby corn in halves lengthwise, trim French beans, and julienne carrots.

Keep jalapeños ready for an extra spicy kick.

Step 2: Roast the Veggies

Heat olive oil in a large pan or skillet on medium heat.

Add chopped garlic and sauté until fragrant.

Add baby corn, beans, and carrots. Toss well.

Sprinkle in chili flakes, smoked paprika, mixed herbs, salt, and pepper.

Sauté for 5–7 minutes, stirring occasionally, until veggies become slightly charred and crisp-tender.

Add jalapeños and lemon juice, toss once more, then switch off the heat.

Tip: The vegetables should stay crunchy, not soggy — this gives the panini its signature texture.

Step 3: Assemble the Panini

Slice your ciabatta or panini rolls horizontally.

Spread Thousand Island dressing generously on both sides of the bread.

Add a layer of the roasted veggie mixture.

Sprinkle a generous amount of grated cheese on top.

Close the sandwich and gently press it down.

Step 4: Grill the Panini

Heat a panini press, grill pan, or tawa.

Brush the outer sides of the sandwich with butter or olive oil.

Grill until the bread turns golden brown and crisp, and the cheese melts inside — around 2–3 minutes per side if using a pan.

Once done, remove and cut diagonally.

🍴 Serving Suggestions

Serve hot with extra Thousand Island dressing or spicy mayo dip on the side.

Pair with iced coffee, lemon cooler, or masala fries for a complete café experience.

You can also pack it in a lunchbox — it stays delicious even when slightly warm.

🌱 Tips & Variations

For extra crunch: Add roasted bell peppers or zucchini.

Make it cheesy: Use a mix of mozzarella and cheddar for that perfect stretch.

Healthier twist: Use whole wheat or multigrain bread and low-fat cheese.

Vegan option: Swap cheese with vegan mozzarella and Thousand Island with a vegan mayo-based dressing.

✨ Why You’ll Love This Panini

It’s spicy, smoky, and creamy all at once.

Loaded with crunchy roasted vegetables that add real texture.

Bursting with bold, café-style flavors.

Super easy to make yet looks and tastes gourmet.

Perfect for brunch, evening snacks, or lazy weekend meals.