Southwest Panini with Cilantro Corn Gazpacho

This veggie panini from our June 2015 meal plan makes a super quick lunch or dinner.

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Kelly Brisson
Prep Time
30 min
Cook Time
4 min
34 min


  • 5 cups fresh or frozen corn kernels
  • 1 1/4 cups plain Greek yogurt
  • 1/2 cup fresh lime juice
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped fresh chives
  • 1 tbsp seeded and finely chopped serrano chile pepper
  • 1/2 cup canned black beans, drained and rinsed
  • 1/3 avocado, peeled, pitted and chopped
  • 1 tsp garlic powder
  • Olive oil cooking spray
  • 8 slices whole-grain bread
  • 4 oz sliced mozzarella
  • 4 slices tomato


  1. In a blender, place corn, yogurt, lime juice, cilantro, chives and serrano; blend on high for 2 minutes or until thick and liquefied. Chill in refrigerator until ready to serve.
  2. In a small food processor, place black beans, avocado and garlic powder; process until smooth and creamy, about 1 minute.
  3. Mist a panini press or large skillet with cooking spray; heat to medium-high. Assemble sandwiches by spreading 1 tbsp avocado spread on 1 side of each slice bread. Top 4 slices with 1 oz mozzarella and 1 slice tomato; top with remaining 4 slices, avocado spread side down. Cook sandwiches in panini press until bread is toasted and cheese melts. (TIP: If using a skillet, toast sandwiches for 3 to 4 minutes per side and weight down with a can of beans or heavy plate.) Serve panini with cold gazpacho or, if desired, heat gazpacho over medium and serve warm.

Nutrition Information

  • Serving Size 5 oz gazpacho and 1 panini
  • Calories 542
  • Carbohydrate Content 69 g
  • Cholesterol Content 35 mg
  • Fat Content 22 g
  • Fiber Content 11 g
  • Protein Content 25 g
  • Saturated Fat Content 11 g
  • Sodium Content 267 mg
  • Sugar Content 18 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g