Eggplant. Fontina and Tomato Panini (stove top method)

[Guest guest]

This is an old traditional recipe, works on top

of the stove, I use 2 cast iron pans.

 

 

Eggplant, Fontina and Tomato Panini

 

Makes 4

 

Extra-virgin olive oil

1 medium eggplant (1 pound), cut lengthwise into eight

1/2-inch-thick slices

Salt and freshly ground pepper

6 ounces fontina cheese, cut into 8 slices

4 medium tomatoes, sliced 1/4 inch thick

1/2 cup packed basil leaves

Four 4-by-6-inch pieces of rosemary focaccia or

6-inch-long baguette rolls,

halved lengthwise

 

1. Coat the bottom of a large skillet with olive oil

and heat until

shimmering. Season the eggplant slices with salt and

pepper and cook over

moderately high heat until golden, 6 to 7 minutes per

side. Top each

eggplant slice with a slice of cheese and cook until

the cheese begins to

melt, 1 to 2 minutes. Transfer to paper towels to

drain. Wipe out the

skillet and add more oil. Repeat with the remaining

eggplant and cheese.

2. Arrange the tomatoes and basil on the bottom halves

of the focaccia and

season with salt and pepper. Top with the eggplant

slices and close the

panini.

3. Set a large cast-iron skillet or griddle over

moderately high heat.

Arrange the panini in the skillet and weight them down

with a smaller pan.

Cook the panini until the outside is crisp and the

filling is heated

through, 3 minutes per side. Cut the panini in half

and serve at once.

 

 

 

 

 

 

 

[Guest guest]

Thanks, Sue. Anyone have any more??? I am in love with this sandwich.

When I grew up in Connecticut, our grinder (your sub or whatever) always had

a crisp crust on the bread. These Paninis are really hitting my taste

buds!!

 

Marilyn Daub

mcdaub

Vanceburg, KY

My Cats Knead Me!!

-

sue

Wednesday, July 05, 2006 8:19 AM

Eggplant. Fontina and Tomato Panini (stove top

method)

 

 

This is an old traditional recipe, works on top

of the stove, I use 2 cast iron pans.

 

Eggplant, Fontina and Tomato Panini

 

Makes 4

 

Extra-virgin olive oil

1 medium eggplant (1 pound), cut lengthwise into eight

1/2-inch-thick slices

Salt and freshly ground pepper

6 ounces fontina cheese, cut into 8 slices

4 medium tomatoes, sliced 1/4 inch thick

1/2 cup packed basil leaves

Four 4-by-6-inch pieces of rosemary focaccia or

6-inch-long baguette rolls,

halved lengthwise

 

1. Coat the bottom of a large skillet with olive oil

and heat until

shimmering. Season the eggplant slices with salt and

pepper and cook over

moderately high heat until golden, 6 to 7 minutes per

side. Top each

eggplant slice with a slice of cheese and cook until

the cheese begins to

melt, 1 to 2 minutes. Transfer to paper towels to

drain. Wipe out the

skillet and add more oil. Repeat with the remaining

eggplant and cheese.

2. Arrange the tomatoes and basil on the bottom halves

of the focaccia and

season with salt and pepper. Top with the eggplant

slices and close the

panini.

3. Set a large cast-iron skillet or griddle over

moderately high heat.

Arrange the panini in the skillet and weight them down

with a smaller pan.

Cook the panini until the outside is crisp and the

filling is heated

through, 3 minutes per side. Cut the panini in half

and serve at once.

 

 

 

 

 

 

 

[Guest guest]

Marilyn,

 

Yesterday we had some long waits in between flights. The only place

that had decent food was Starbucks. They had a panini made from

herbed foccacia, grilled zucchini, eggplant, yellow squash, yellow

peppers, and pesto and spinach leaves. It was very good except I

wish the bread would have been whole grain. It would be easy to

make if you had herbed whole grain herbed foccacia.

 

GB

, " Marilyn Daub " <mcdaub

wrote:

>

> Thanks, Sue. Anyone have any more??? I am in love with this

sandwich.

> When I grew up in Connecticut, our grinder (your sub or whatever)

always had

> a crisp crust on the bread. These Paninis are really hitting my

taste

> buds!!

>

> Marilyn Daub

> mcdaub

> Vanceburg, KY

> My Cats Knead Me!!

> -

> sue

>

> Wednesday, July 05, 2006 8:19 AM

> Eggplant. Fontina and Tomato Panini

(stove top

> method)

>

>

> This is an old traditional recipe, works on top

> of the stove, I use 2 cast iron pans.

>

> Eggplant, Fontina and Tomato Panini

>

> Makes 4

>

> Extra-virgin olive oil

> 1 medium eggplant (1 pound), cut lengthwise into eight

> 1/2-inch-thick slices

> Salt and freshly ground pepper

> 6 ounces fontina cheese, cut into 8 slices

> 4 medium tomatoes, sliced 1/4 inch thick

> 1/2 cup packed basil leaves

> Four 4-by-6-inch pieces of rosemary focaccia or

> 6-inch-long baguette rolls,

> halved lengthwise

>

> 1. Coat the bottom of a large skillet with olive oil

> and heat until

> shimmering. Season the eggplant slices with salt and

> pepper and cook over

> moderately high heat until golden, 6 to 7 minutes per

> side. Top each

> eggplant slice with a slice of cheese and cook until

> the cheese begins to

> melt, 1 to 2 minutes. Transfer to paper towels to

> drain. Wipe out the

> skillet and add more oil. Repeat with the remaining

> eggplant and cheese.

> 2. Arrange the tomatoes and basil on the bottom halves

> of the focaccia and

> season with salt and pepper. Top with the eggplant

> slices and close the

> panini.

> 3. Set a large cast-iron skillet or griddle over

> moderately high heat.

> Arrange the panini in the skillet and weight them down

> with a smaller pan.

> Cook the panini until the outside is crisp and the

> filling is heated

> through, 3 minutes per side. Cut the panini in half

> and serve at once.

>

>

>

>

>

>

>

>

>

>

>

[Guest guest]

Sounds great to me!!! Thanks!! Maybe other places will start selling them

since they are so easy to make?

 

Marilyn Daub

mcdaub

Vanceburg, KY

My Cats Knead Me!!

-

greatyoga

Wednesday, July 05, 2006 3:46 PM

Re: Eggplant. Fontina and Tomato Panini (stove

top method)

 

 

Marilyn,

 

Yesterday we had some long waits in between flights. The only place

that had decent food was Starbucks. They had a panini made from

herbed foccacia, grilled zucchini, eggplant, yellow squash, yellow

peppers, and pesto and spinach leaves. It was very good except I

wish the bread would have been whole grain. It would be easy to

make if you had herbed whole grain herbed foccacia.

 

GB

, " Marilyn Daub " <mcdaub

wrote:

>

> Thanks, Sue. Anyone have any more??? I am in love with this

sandwich.

> When I grew up in Connecticut, our grinder (your sub or whatever)

always had

> a crisp crust on the bread. These Paninis are really hitting my

taste

> buds!!

>

> Marilyn Daub

> mcdaub

> Vanceburg, KY

> My Cats Knead Me!!

> -

> sue

>

> Wednesday, July 05, 2006 8:19 AM

> Eggplant. Fontina and Tomato Panini

(stove top

> method)

>

>

> This is an old traditional recipe, works on top

> of the stove, I use 2 cast iron pans.

>

> Eggplant, Fontina and Tomato Panini

>

> Makes 4

>

> Extra-virgin olive oil

> 1 medium eggplant (1 pound), cut lengthwise into eight

> 1/2-inch-thick slices

> Salt and freshly ground pepper

> 6 ounces fontina cheese, cut into 8 slices

> 4 medium tomatoes, sliced 1/4 inch thick

> 1/2 cup packed basil leaves

> Four 4-by-6-inch pieces of rosemary focaccia or

> 6-inch-long baguette rolls,

> halved lengthwise

>

> 1. Coat the bottom of a large skillet with olive oil

> and heat until

> shimmering. Season the eggplant slices with salt and

> pepper and cook over

> moderately high heat until golden, 6 to 7 minutes per

> side. Top each

> eggplant slice with a slice of cheese and cook until

> the cheese begins to

> melt, 1 to 2 minutes. Transfer to paper towels to

> drain. Wipe out the

> skillet and add more oil. Repeat with the remaining

> eggplant and cheese.

> 2. Arrange the tomatoes and basil on the bottom halves

> of the focaccia and

> season with salt and pepper. Top with the eggplant

> slices and close the

> panini.

> 3. Set a large cast-iron skillet or griddle over

> moderately high heat.

> Arrange the panini in the skillet and weight them down

> with a smaller pan.

> Cook the panini until the outside is crisp and the

> filling is heated

> through, 3 minutes per side. Cut the panini in half

> and serve at once.

>

>

>

>

>

>

>

>

>

>

>