Made with a variety of fillings, panini are sandwiches that are heated in a sandwich press or on the grill. They are flattened slightly during cooking, which makes them crisp on the outside and juicy on the inside. Assemble a couple of extra sandwiches to grill for lunch the next day.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2003
- 1 eggplant
- 2 sweet red peppers
- 2 tablespoons extra-virgin olive oil
- 2 minced cloves of garlic
- 1/4 teaspoon each of salt and pepper
- 4 panini buns (Italian)
- 2 teaspoons hot or Dijon mustard
- 12 basil leaves
- 4 oz provolone cheese thinly sliced
Trim ends off eggplant. Cut eggplant into 1/4-inch (5 mm) thick slices; place in bowl. Core, seed and cut red peppers into quarters; add to bowl. Add oil, garlic, salt and pepper; toss to coat.
Place vegetables on greased grill over medium-high heat; close lid and grill, turning vegetables once, until tender, about 10 minutes.
Cut buns in half horizontally; spread cut sides of bottoms with mustard. Divide eggplant and peppers among bottoms; top with basil leaves, cheese and tops of buns.
Place sandwiches on greased grill over medium heat; close lid and grill, pressing often to flatten and turning once, until buns are crusty and cheese is melted, about 5 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 770 mg
- Protein 15 g
- Calories 393.0
- Total fat 18 g
- Cholesterol 20 mg
- Saturated fat 6 g
- Total carbohydrate 45 g
- Iron 21.0
- Folate 40.0
- Calcium 27.0
- Vitamin A 30.0
- Vitamin C 167.0