MEDITERRANEAN PANINI
Here is a wonderful panini, that is so fantastic, one that I eat all the time, I really enjoy it!! To use a panini maker, heat and place sandwiches on grill. Cook until bread is crisp and cheese is melted.
Provided by Chef mariajane
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Grease a 9x13-inch baking dish.
- Sauté vegetables and garlic in olive oil over medium-high heat for 2-3 minutes, or until vegetables have softened. Drain vegetables before adding to egg mixture.
- Combine liquid eggs and cooked vegetables in a medium bowl. Pour into prepared baking dish and bake for 20 minutes or until cooked through. Cool. Cut into 8 slices.
- Spread pesto on bread slices. Cover the bottom slice with a slice of cheese then with egg slice and another slice of cheese. Top with remaining bread, pesto slice down.
- Heat a large skillet over medium heat. Brush 1 side of bread with olive oil. Arrange sandwiches oiled side down skillet. Brush top side with oil. Cook until golden brown and cheese has melted, pressing down occasionally with spatula, about 3 minutes.
Nutrition Facts : Calories 382.1, Fat 19.1, SaturatedFat 8.8, Cholesterol 46.3, Sodium 773.4, Carbohydrate 27.8, Fiber 3.9, Sugar 4.1, Protein 26.1
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Jennifer Glover
[email protected]This panini was a bit too greasy for my taste. I think I'll try a different recipe next time.
Becca Eichholz
[email protected]This panini was amazing! The combination of flavors was perfect and the bread was perfectly toasted. I will definitely be making this again.
jayodya sasitha
[email protected]I made this panini for lunch and it was delicious! The eggplant was perfectly grilled and the pesto was creamy and flavorful. I also added some sliced avocado, which added a nice touch. This recipe is a great way to use up leftover grilled eggplant a
Vicki Paterson
[email protected]This panini was just okay. The flavors were a bit bland and the bread was a bit dry. I think I'll try a different recipe next time.
Nevi James
[email protected]I loved this panini! The eggplant was charred and smoky, the tomatoes were juicy and sweet, and the feta cheese was tangy and salty. The pesto added a nice herby flavor. I will definitely be making this again.
mb sonu
[email protected]This panini was a great way to use up leftover grilled eggplant. It was easy to make and turned out really tasty. I'll definitely be making it again.
Ruby Cane-McCree
[email protected]I'm not a big fan of eggplant, but I thought I'd give this recipe a try. I was pleasantly surprised! The eggplant was grilled perfectly and the combination of flavors was delicious. I'll definitely be making this again.
Vaughn Caldwell
[email protected]This panini was a bit too messy for my taste. The eggplant and tomatoes made the bread soggy and it was hard to eat. I think I'll try a different recipe next time.
Kakyire Anita
[email protected]This was my first time making a panini and it turned out great! The instructions were easy to follow and the panini was cooked perfectly. I loved the combination of flavors and the pesto was especially delicious. I'll definitely be making this again.
Miranda love
[email protected]I made this panini for a party and it was a hit! Everyone loved the combination of flavors. I especially liked the crispy eggplant and the tangy feta cheese. I'll definitely be making this again for my next party.
Sunita Balami
[email protected]I had high hopes for this panini, but it turned out to be a bit of a let down. The eggplant was soggy and the pesto was too oily. I think I'll stick to my regular panini recipe next time.
Tariq Aziz Khan
[email protected]This panini was a bit bland for my taste. I think it could have used more seasoning or maybe some fresh herbs. The eggplant was also a bit too chewy for my liking. Overall, I was disappointed with this recipe.
Muhammad Wahid
[email protected]I love how versatile this recipe is! I made it with grilled zucchini instead of eggplant and it was just as delicious. I also added some crumbled bacon and it gave the panini a nice smoky flavor. This recipe is a great way to use up leftover grilled
Kalu Grace
[email protected]This panini was easy to make and turned out great! I used store-bought pesto and it still tasted delicious. The flavors of the eggplant, tomatoes, and feta cheese complemented each other perfectly. I will definitely be making this again.
Shakil
[email protected]I made this panini for lunch today and it was delicious! The eggplant was perfectly grilled and the pesto was creamy and flavorful. I also added some sliced avocado, which added a nice touch. This recipe is a great way to use up leftover grilled eggp
Madyson Deshotel
[email protected]This panini was a delightful explosion of Mediterranean flavors! The combination of grilled eggplant, tangy feta, and juicy tomatoes was simply irresistible. I especially loved the addition of the flavorful pesto, which added a nice depth of taste. O