EGGPLANT, RED PEPPER, AND FONTINA PANINI WITH SPINACH SALAD
Provided by Bon Appétit Test Kitchen
Categories Sandwich Cheese Dairy Pepper Vegetable Fourth of July Picnic Vegetarian Father's Day Backyard BBQ Dinner Lunch Eggplant Spinach Bell Pepper Family Reunion Poker/Game Night Grill Grill/Barbecue Party Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- Cut sandwiches in half. Serve with spinach salad.
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Kashan Ali
[email protected]Overall, this eggplant, red pepper, and Fontina panini with spinach salad is a delicious and easy-to-make meal that's perfect for any occasion.
Havva Yalchin
[email protected]This panini is a great way to get your kids to eat their vegetables. My kids love the grilled eggplant and red peppers in this panini.
ishak srkar
[email protected]I love that this recipe is so versatile. You can use any type of bread or cheese that you like. I've even made this panini with leftover roasted vegetables.
Luyanda Mkhize
[email protected]This panini is perfect for a summer cookout. It's easy to make and can be cooked on the grill or in a panini press.
Tika Phuyal
[email protected]I made this panini for a party and it was a hit! Everyone loved the combination of flavors and textures. It's definitely a recipe that I'll be making again.
Grumpy Cat
[email protected]This panini is a great way to use up leftover grilled vegetables. I had some leftover eggplant and red peppers from the weekend, and this was the perfect way to use them up.
Ramish Baba
[email protected]I'm not a big fan of eggplant, but I loved this panini! The eggplant was grilled to perfection and had a great flavor. I'll definitely be making this again.
Adelugba Omolade
[email protected]The combination of flavors in this panini is amazing! The grilled eggplant has a smoky flavor that pairs well with the sweet red peppers and gooey Fontina cheese. The spinach salad is a nice contrast to the richness of the panini.
KiLLeR Gaming 2.0
[email protected]I love how easy this recipe is to follow. I was able to make this delicious panini in under 30 minutes. It's perfect for a quick and easy lunch or dinner.
Feroz Khosa
[email protected]This grilled eggplant, red pepper, and Fontina panini with spinach salad was a delightful meal! The flavors of the grilled vegetables and melted cheese complemented each other perfectly, and the spinach salad added a refreshing touch. I'll definitely