Eggplant, Red Pepper, and Fontina Panini with Spinach Salad
A gourmet grilled sandwich featuring layers of tender eggplant, roasted red peppers, and melted Fontina cheese, complemented by fresh herbs and Parmesan. Served with a refreshing spinach salad tossed with the remaining grilled vegetables.
Ingredients
- •2 tablespoons Olive oil
- •1 whole eggplant
- •2 large red bell peppers
- •8 slices olive bread
- •8 ounces Fontina cheese
- •8 tablespoons Parmesan cheese
- •4 tablespoons fresh basil
- •4 teaspoons fresh oregano
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon balsamic vinegar
- •5 ounces baby spinach
Cooking Instructions
- 1.
Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill eggplant until tender, turning occasionally, about 6 minutes. Working in batches, grill bell peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes. Place 8 eggplant rounds and 8 bell pepper strips on rimmed baking sheet. Place remaining eggplant and peppers on work surface and slice thinly; reserve for salad.
15 min
- 2.
Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 eggplant rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 bell pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.
10 min
- 3.
Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.
10 min
- 4.
Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. Add spinach, thinly sliced eggplant, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.
5 min
- 5.
Cut sandwiches in half. Serve with spinach salad.
2 min
