Grilled Vegetable And Cheese Panini

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Grilled Vegetable And Cheese Panini

 

1 Asian or regular eggplant, cut into 8 slices, each 4 " long and 1/4 " thick

2 small zucchini, cut lengthwise into 8 slices total, each 1/4 " thick

1 small red bell pepper, seeded, and cut into 8 slices, each 1/4 " thick

3 tablespoons spring onion dipping oil plus more for brushing

1 1/2 teaspoons herbes de Provence

salt to taste

freshly ground black pepper to taste

8 slices country-style bread, each 3/4 " thick

6 tablespoons olive tapenade

7 1/2 ounces other sheeps milk or whole milk cheese, thinly sliced

 

Preheat an electric panini press according to the manufacturers instructions.

In a bowl, stir together the eggplant, zucchini, bell pepper, the 3 tablespoons

dipping oil, the herbes de Provence, salt and pepper. Working in batches, grill

the vegetables on the preheated panini press, turning once, until tender, 1 to 2

minutes per side. Transfer to a plate.

Brush one side of each bread slice with dipping oil. Lay the slices, oiled-side

down, on a clean work surface. Spread each of 4 slices with 1 1/2 tablespoons

tapenade. Top with 2 slices of each vegetable. Arrange the cheese on top,

dividing evenly. Top each with one of the remaining bread slices, oiled-side up.

Place the sandwiches on the preheated panini press and cook according to the

manufacturers instructions until the bread is golden and the cheese is melted, 3

to 5 minutes.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately.

Makes 4 servings.