HELL’S KITCHEN Grilled Vegetable, Smoked Mozzarella and Walnut Pesto Naan Panini

Find us in the bakery or deli


  • 2 pkgs Stonefire Whole Grain naan
  • 1 small zucchini, thinly sliced
  • 1 small japanese eggplant, thinly sliced
  • 1 small red bell pepper, sliced into thin strips
  • 1 tbsp smoked paprika
  • 3 tbsp olive oil
  • 1 tsp fresh thyme, chopped
  • Sea salt and ground black pepper
  • 8 slices smoked mozzarella
  • Large handful of basil
  • 3 tbsp walnuts, chopped
  • 2 tbsp parmesan cheese
  • 2 garlic cloves
  • 3-4 tbsp olive oil
  • Sea salt and ground black pepper


  • PREPARE your vegetables. Thinly and evenly slice the zucchini, eggplant and cut your red pepper into thin strips. Place the chopped vegetables in a bowl and toss in three tablespoons of olive oil with the paprika, thyme, salt and pepper. Let the vegetables be evenly coated.
  • PLACE a grill pan on a high heat and when it is hot add the vegetables. Cook the vegetables until cooked through, when ready remove from the pan and set aside.
  • PREPARE your pesto. Place the basil, walnuts, parmesan and garlic in a blender. Pour in 3 tbsp of olive oil. Blend until all the ingredients have combined. Add more oil if necessary and season with salt and pepper.
  • CONSTRUCT the sandwich by covering the flat side of the naan (bubble side down) with the pesto, then layer the grilled vegetables and top with smoked mozzarella. Place the remaining naan on top and press together.
  • PLACE in a warmed Panini press and cook until the cheese has melted and the bread on the outside has a crispy exterior.
  • CUT into quarters and serve alongside fresh salad.


Other Recipes

Greek Style Grilled Naan Pizza
Bacon & Cheddar Dip with Almonds
Prosciutto & Arugula Pizza

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