Grilled Eggplant Vegetable Panini
Updated: Oct 1, 2018
This Grilled Veggie Panini Sandwich is stuffed with Dominex Eggplant Cutlets, zucchini, roasted bell peppers and red onion. Topped with slices of mozzarella cheese, sun-dried tomatoes and pressed in a panini maker, this sandwich is a favorite for all seasons.
INGREDIENTS 1 package Dominex Eggplant Cutlets (thawed) 1 loaf artisan bread 1/3 cup refrigerated of pesto 1 cup (4 ounces) shredded mozzarella cheese 2 small red bell peppers, seeded and quartered lengthwise 1 medium zucchini, sliced lengthwise into slabs 1/4-inch thick 1/2 small red onion, sliced crosswise 2 tablespoons oil-packed sun-dried tomato strips Cooking spray
DIRECTIONS Heat a grill or grill pan to medium-high heat. Cut the loaf of bread lengthwise from top to bottom into 6 center-cut oval slices, each about 1/4-inch thick. Spread pesto on 3 slices, layer the mozzarella on other 3 slices. Grill the Dominex Eggplant Cutlets, peppers, zucchini, and onion directly over heat until nicely marked by the grill and just tender, 3 to 5 minutes per side. Let cool slightly, then slice the vegetables if necessary to fit onto the bread. Arrange the vegetables and sun-dried tomatoes over the cheese. Top with the pesto-spread slices of bread. Coat all over with cooking spray. Grill the sandwiches over medium heat with a heavy weight, such as a cast-iron pan or foil-wrapped brick, on each sandwich to compress it. Or, if using a panini press, press down the lid. Cook until nicely marked by the grill and the cheese melts, 3 to 5 minutes per side. Cut each sandwich in half on the diagonal and serve hot.