Pesto and Veggie Panini

Instructions

1. For pesto, in a food processor combine the first five ingredients (through cayenne pepper). Cover and pulse until smooth, gradually adding 2 to 3 tablespoons of the reserved aquafaba to reach desired consistency. In a small bowl combine beans and half of the pesto. Mash beans with a fork until mostly smooth.
2. In a large skillet cook summer squash, onion, and sun-dried tomatoes over medium 3 to 4 minutes or until squash is crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in spinach just until wilted; remove from heat.
3. Spread remaining pesto on four slices of bread and bean mixture on other four slices. Press vegetables into bean mixture. Top with pesto-spread slices of bread.
4. Heat panini press to medium-high. Add a sandwich; cook 3 to 4 minutes or until bread is toasted. Serve immediately.