WHAT I ATE TODAY | Lunch

VEGGIE PANINI + HOMEMADE SPREAD


PREP TIME : 5 minutes      COOK TIME : 10 minutes      TOTAL TIME: About 25 minutes     SERVES: 1


Recipe By: Brittney Grant

 

INGREDIENTS

TIP: Each ingredient amount may be altered in quantity of substituted with other vegetables.

2 slice Sourdough Bread

2 slice Fresh Tomato

Fresh Red Pepper

2 slice Eggplant

2 slice Zucchini

2 slice Mozzarella Cheese

Red Onion

Olive Oil

Dried Basil

Dried Thyme

Dried Oregano

TO MAKE

OLIVE OIL / HERB SPREAD

In a small dipping bowl add 2 tablespoons of Olive Oil, a pinch of dry oregano, dried basil, thyme and a pinch of salt and pepper to taste. Mix the ingredients together, spread on each half of bread and set aside.

  1. Heat a grill pan or panini press to a medium-heat and coat with cooking spray.
  2. Spread 1 side of both slices of sourdough bread with homemade herb spread and set aside.
  3. Place eggplant, red pepper slices, zucchini, and onions in heated grill pan and cook each until lightly marked with grill lines or until tender, usually 3 to 5 minutes on each side. Once vegetables have cooked, allow to cool.TIP: Allowing the vegetables to cool prevents the bread from becoming moist, ensuring a firm hold during the grilling process.
  4. Arrange the vegetables along with sliced tomato onto one side of the bread. Add mozzarella cheese directly on top, and finally add second bread slice.
  5. Grill sandwich over medium heat until marked with grill lines and the cheese has completely melted, usually 3 to 5 minutes. If your using a grill pan, grill sandwich on each side until nicely marked by the grill. This dish is best served Hot!

TIP: If your using a grill pan, line with aluminum foil to prevent sticking and/or add a foil-wrapped brick sandwich to help compress it.


* To all my vegans/vegetarians, this recipe works just as great with vegan cheese or no cheese at all. 


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