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A close up of food on a table, with Avocado and Panini
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5 from 6 votes

Avocado Ranch Panini Sandwich

I am sharing an easy way to use this ranch dressing and prepare your delectable sandwich! I prepared this sandwich using a panini maker, but you can just as well prepare them for any skillet or an induction stove.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Snack
Cuisine: American, Indian
Difficulty: Easy
Servings: 4 people
Calories: 151kcal


  • 14 Whole wheat bread slices
  • 2 medium size avocado
  • 2 tomatoes
  • ½ cup chopped onions
  • ¼ cup cilantro
  • ¼ cup cooked and mashed Chickpeas I used canned
  • ½ teaspoon cumin powder
  • ½ teaspoon black pepper powder
  • Salt
  • 2-3 tablespoon oil
  • 2 teaspoon lemon juice
  • 4 tablespoon Eggless Carrot Ranch Dressing optional
  • 1 cucumber sliced


  • In a medium bowl, mash the ripe avocados and add chopped tomatoes, onions, chickpeas and lemon juice.
  • Mix gently and add the spices: Cumin powder & Crushed Black pepper.
  • Add salt and mix well.
  • Slice the cucumber and tomato and set aside.
  • Preheat the panini press.
  • Spread the avocado mixture over the bread slices and layer them with cucumber and tomatoes.
  • Spread the carrot ranch over another slice, stack them up and grill with the panini maker until the sandwich turns golden.
  • You could apply a thin layer of vegan butter for a crispy crust.



Calories: 151kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg