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Avocado Veggie Panini
Avocado Veggie Panini
Avocado Veggie Panini
Avocado Veggie Panini
Crux Panini Grill

Product used

Avocado Veggie Panini

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Serves: 4


  • 1/4 cup olive oil, divided
  • 2 portobello mushrooms (stems and gills removed), sliced
  • 1/2 tsp each salt and pepper, divided
  • 4 cups loosely packed chopped kale (stems removed)
  • 3 cloves garlic, minced
  • 1/2 cup mayonnaise
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 8 slices whole grain seeded bread (1/2-inch thick slices)
  • 2 ripe avocados, halved, pitted, peeled and sliced
  • 8 slices Havarti cheese
  • 8 thin slices heirloom tomato


1. Heat 1 tbsp oil in large skillet set over medium-high heat; cook mushrooms, and pinch of salt and pepper for 6 to 8 minutes or until golden brown and tender. Remove from pan.

2. Add 1 tbsp oil and garlic to pan; cook for 1 minute. Stir in kale, and pinch of salt and pepper. Cook for 3 to 5 minutes or until wilted. Let cool completely.

3. Meanwhile, stir together mayonnaise, lemon zest, lemon juice, 1 tbsp oil, mustard, and remaining each salt and pepper.

4. Preheat CRUX Panini Grill. Spread mayonnaise mixture over 4 slices of bread; layer avocado slices, kale, 1 slice cheese, mushrooms, 2 tomato slices and another cheese slice over top. Cap with remaining bread; brush bread slices on the outside with remaining oil.

5. Wearing oven mitts, carefully open lid of panini grill; center 2 sandwiches on lower grill plate. Press handle several times during cooking time to press sandwich; cook for 5 to 7 minutes or until cheese melts and bread is grill-marked. Carefully remove sandwiches with oven mitts. Repeat with remaining sandwiches. To serve, slice sandwiches in half.

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