Eggplant, Red Pepper, And Fontina Panini With Spinach Salad Recipe

Name: Eggplant, Red Pepper, And Fontina Panini With Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil (for brushing); 1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds; 2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips; 8 1/2-inch-thick slices olive bread or country white bread; 8 ounces Fontina cheese, thinly sliced; 8 tablespoons grated Parmesan cheese; 4 tablespoons chopped fresh basil; 4 teaspoons chopped fresh oregano; 2 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 1 5-ounce package baby spinach

Servings: persons

Olive oil (for brushing)
1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds
2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips
8 1/2-inch-thick slices olive bread or country white bread
8 ounces Fontina cheese, thinly sliced
8 tablespoons grated Parmesan cheese
4 tablespoons chopped fresh basil
4 teaspoons chopped fresh oregano
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 5-ounce package baby spinach

1
Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill eggplant until tender, turning occasionally, about 6 minutes. Working in batches, grill bell peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes. Place 8 eggplant rounds and 8 bell pepper strips on rimmed baking sheet. Place remaining eggplant and peppers on work surface and slice thinly; reserve for salad.
2
Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 eggplant rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 bell pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD:
3
Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.
4
Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. Add spinach, thinly sliced eggplant, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.
5
Cut sandwiches in half. Serve with spinach salad.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Olive oil (for brushing), 1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds, 2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips, 8 1/2-inch-thick slices olive bread or country white bread, and more.

Yes, Eggplant, Red Pepper, And Fontina Panini With Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant, Red Pepper, And Fontina Panini With Spinach Salad

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