Ingredients Jump to Instructions ↓

  1. Olive oil (for brushing)

  2. 1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds

  3. 2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips

  4. 8 1/2-inch-thick slices olive bread or country white bread

  5. 8 ounces Fontina cheese, thinly sliced

  6. 8 tablespoons grated Parmesan cheese

  7. 4 tablespoons chopped fresh basil

  8. 4 teaspoons chopped fresh oregano

  9. 2 tablespoons extra-virgin olive oil

  10. 1 tablespoon balsamic vinegar

  11. 1 5-ounce package baby spinach

Instructions Jump to Ingredients ↑

  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: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.

  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.


Send feedback