The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook.
- 2 red bell peppers
- 2 medium zucchini, thinly sliced lengthwise
- 2 medium yellow summer squashes, thinly sliced lengthwise
- Extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper
- 1 baguette, sliced 1/3 inch thick on a sharp bias into 16 long slices
Heat grill to medium. Grill peppers, turning occasionally, until charred, about 18 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Rub off skins, and remove ribs and seeds. Slice peppers into 1-inch-thick strips.
Meanwhile, lightly brush zucchini and squashes with oil. Season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side.
Spread bread slices with pesto. Top 8 slices with vegetables. Season with salt and pepper. Sandwich with remaining bread.
Heat a panini press. Lightly brush sandwiches with oil. Press until bread is golden brown and crusts are crisp, 2 to 4 minutes.