PORTOBELLO, EGGPLANT, AND ROASTED RED PEPPER PANINI
Tangy three cheese and Mediterranean vegetable panini.
Provided by emariejon
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 9h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-sides down onto the prepared baking sheet.
- Cook peppers under the preheated broiler until the skin has blackened and blistered, about 5 minutes.
- While peppers are cooking, place portobello mushroom caps into a resealable plastic bag. Pour in balsamic vinaigrette, squeeze out excess air, and seal. Marinate in the refrigerator, 8 hours to overnight.
- Remove blackened peppers from the oven, transfer to a bowl, and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove and discard skins. Refrigerate 8 hours to overnight.
- The following day, preheat an electric double-sided grill (such as George Foreman®) according to manufacturers' directions. Sprinkle eggplant slices with garlic powder and onion powder.
- Remove portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender, 4 to 5 minutes. Cook eggplant slices on the preheated grill until tender, 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.
- To assemble the sandwiches, spread all 8 slices of focaccia bread with a thin layer of ranch dressing. Layer 1/2 of the bread slices with a slice of Swiss cheese, an eggplant slice, a roasted pepper half, a portobello mushroom cap, and a slice of Asiago cheese. Top with the remaining bread.
- Spray the double-sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.
Nutrition Facts : Calories 679.1 calories, Carbohydrate 100.5 g, Cholesterol 45.9 mg, Fat 19 g, Fiber 10 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1778.5 mg, Sugar 21.8 g
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Titus Arewadi
[email protected]This panini is the perfect comfort food for a cold winter day.
Nadem Khan
[email protected]I'm allergic to eggplant, so I had to leave it out of my panini. It was still delicious!
Mamie Coopwood
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Mahadi Raj
[email protected]I thought this panini was just okay. It wasn't bad, but it wasn't anything special either.
Mairaj Siyal
[email protected]I'm not sure what went wrong, but my panini turned out really dry.
ON GAMMER 123
[email protected]This panini is a great way to use up leftover bread.
SUVASH RAI
[email protected]I'm always looking for new vegetarian recipes, and this one is definitely a keeper.
Md Manaa
[email protected]This recipe is a great way to get your kids to eat their vegetables.
aeu
[email protected]I made this panini for a party and it was a huge hit! Everyone loved it.
malik abduljabbar
[email protected]This panini is perfect for a quick and easy lunch or dinner.
Pasilu Prasada
[email protected]I'm not a big fan of eggplant, but I really enjoyed this panini. The other flavors really masked the eggplant taste.
Kashimalik Awan
[email protected]This panini is a great way to use up leftover vegetables.
Wetini Herewini
[email protected]I didn't have any roasted red peppers on hand, so I used sun-dried tomatoes instead. It turned out great!
Dustin Parker
[email protected]The portobello mushrooms were a bit too chewy for my taste, but otherwise this panini was great.
Tracy Carney
[email protected]I love how easy this recipe is to make. I can have it on the table in under 30 minutes.
Zizo Mgunuzo
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Muzamal Khandaha.
[email protected]I made this panini for lunch today and it was amazing! The flavors were so well-balanced and the bread was perfectly toasted.
Ahmar Butt
[email protected]This panini was a hit with my family! The combination of portobello mushrooms, eggplant, and roasted red peppers was delicious, and the balsamic vinegar added a nice tang.