Grilled Panini

Panini
1 1 pound fine textured, unsliced loaf of Italian rosemary bread from your local grocery store bakery
6 ounces provolone cheese, sliced thin
1 red bell pepper, roasted
1 Japanese eggplant, roasted, sliced lengthwise
1 cup arugula, stemmed
2 tablespoons olive oil
Onion Relish
1 cup red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano or marjoram
salt and pepper to taste

Spray a clean grill grate with nonstick spray. Heat coals or gas grill to low.

Trim rounded top and the bottom off the rosemary bread. Cut the loaf lengthwise into 1/2-inch thick slices.

Place a single layer of provolone cheese on one slice of the bread. Add a layer of roasted red bell pepper, roasted eggplant, onion relish, arugula and another layer of provolone cheese. Top with another slice of bread, brush top and bottom of sandwich with olive oil.

Place the sandwich onto the grill, put a pie plate on top, then weigh it down with a few potatoes. Close the lid and grill for 3 minutes or until the grill marks are golden brown. Using a spatula, turn the sandwich over and grill another 3 minutes. The cheese should be melted.

Use a sharp straight edged knife and cut the panini into small easy to handle shapes (triangle, rectangle or square).

This sandwich is delicious and can be easily adapted as a finger sandwich. Make sure to allow at least 3 days for the eggplant to fully marinate; it is well worth the wait.

Onion Relish
Combine the onion, extra virgin olive oil, vinegar and fresh herbs in a small bowl. Season to taste with salt and freshly ground pepper.

Serves 4



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