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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Ingredients
- 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
Preparation
- 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.
- In a small food processor, place black beans, avocado and garlic powder; process until smooth and creamy, about 1 minute.
- 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