Veggie & Fontina Panini with Basil Pesto + Homemade French Fries

Whew, this post’s title is quite a mouthful! I must have been in a panini kind of mood after making balsamic portobello ones last week, because last night’s dinner was yet another panini creation — and a yummy one at that. I paired the sandwiches with baked French fries, mostly because my good friend was talking about making homemade fries the other day, which gave me a yen for them. I haven’t made fries in awhile, and let me just say, if you’re in the mood for them but don’t want copious amounts of grease (and guilt) involved, I suggest making these easy fries as a side dish…

Veggie & Fontina Cheese Panini with Basil Pesto + Homemade French Fries

Makes 4 servings

For panini:

1 c of loosely packed fresh basil leaves
1 whole garlic clove, peeled
2 TBSP pine nuts
1.5 TBSP olive oil
2 TSP fresh lemon juice
4 panini rolls (Trader Joe’s)
3 oz jarred artichoke hearts, chopped
1/2 large zucchini, sliced lengthwise and sauteed
2 vine ripe tomatoes, sliced
2 oz avocado, sliced (about 1/2 medium one)
1 TBSP + 1 TSP balsamic vinegar
4 oz fontina cheese, sliced
Salt & pepper to taste

For fries:

2 medium sized Russet potatoes
2 TBSP vegetable oil (other types i.e. canola, safflower, and avocado will work as well)
Garlic powder and mixed up salt & pepper to taste

Preheat the oven to 400.

Cut one of the potatoes into “fry like” slices. Place in a bowl, then drizzle 1 TBSP of oil over top, sprinkle with salt, pepper, and garlic powder, and toss to coat evenly. Put the potato slices on a baking sheet lightly sprayed with cooking spray. Repeat this process with the other potato, then place the sheets in the oven. Check on the fries every couple of minutes until they look brown and crispy. Flip the fries over, sprinkle again with salt, pepper, and garlic powder, and cook until other sides are browned.

While the fries are cooking, preheat your grill to 350 (you could just use a toaster as well).

To make the pesto, combine basil, garlic, pine nuts, and a sprinkle of salt in a food processor or blender, and mix until smooth. Add 1 TBSP of oil and the lemon juice and process again until smooth.

Slice open the panini rolls, and spread the pesto on one half of each roll. Drizzle 1 TSP of balsamic vinegar onto each roll.

Evenly place the artichoke hearts, zucchini, tomato, and avocado slices onto each panini. Put 1 oz of cheese on top of each, then sprinkle with salt and pepper if desired.

Pour the remaining olive oil (1/2 TBSP) in a small dish, then lightly brush the tops and bottoms of each panini with the oil.

Cook the sandwiches on the grill until nicely browned. Serve with French fries.