WE GIVE YOU INSPIRING RECIPES--YOU SEND US YOUR FAVORITES!
Chef Justin Kouri, our new Culinary Coordinator, is kicking off a fun recipe exchange featuring his tantalizng dishes from RecipeHouse along with his picks of those submitted by our readers, followers, and fans-that's YOU! What are you doing to ban lunch box boredom and jazz up your back-to-school lunch routine? Send your yummiest recipe - it can be super simple or a four-course meal - for a packed lunch to [email protected] and you could win the August Challenge and be included in next year's VEGOUT! COOKBOOK. 
Veggie Panini
Recipe by Chef Justin Kouri
This back to school recipe replaces sugar loaded condiments with a healthy alternative!
Don't have a Panini Grill? There's no need! We'll show you how to make your own press with the grill pan you already own and an extra brick!
INGREDIENTS
Corn Spread Sandwich:
4 ears corn 8 slices multigrain bread
2 limes, juiced ¼ head red cabbage, shredded
1 jalapeño, small dice 2 beefsteak tomatoes, sliced
1 red onion, thinly sliced
8 slices of fontina cheese
PROCEDURE
Corn Spread
Shuck corncobs and remove kernels. Place the corn and lime juice in a food processor and blitz until almost smooth, about 5 minutes. Strain and discard solid remnants. Add corn mixture to small saucepan and cook over medium heat, stirring until thick, about 15 minutes. Remove from heat and fold in jalapeño. Allow to cool completely.
Sandwich
Heat Panini grill or make shift grill (grill plate and foil covered brick) over medium high heat. Spread cooled corn spread on one side of both slices of bread. Arrange cabbage, tomato, onion and cheese on one slice of bread. Close sandwich with remaining slice, spread side down. Place sandwich on Panini grill and cook until cheese begins to melt. If using a make shift grill position sandwich on grill and place brick on top. Cook for 1-2 minutes, flip sandwich, placing brick back on top and cook for another 2 minutes. Remove from heat, cut in half and enjoy!
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