Artichoke and Eggplant Panini |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Grilling is the name of the game for a vegetarian powerhouse stacked with meaty eggplant, melted Fontina cheese, and a luscious artichoke mayonnaise. Ingredients:
1 (6 1/2-ounces) jar marinated artichokes, drained and chopped |
2 tablespoons mayonnaise |
1 tablespoon drained capers |
1 small garlic clove |
1 (3/4-pound) eggplant |
5 tablespoons olive oil, divided |
1 (1-pound) round loaf italian bread, 8 (1/3-inch-thick) slices cut from middle |
1/4 pound fontina (preferably italian), thinly sliced |
Directions:
1. Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure .
2. Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.
3. Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.
4. Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.
5. Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.
6. Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.
7. Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.
8. Cooks' note: Eggplant and sandwich can be grilled in a hot oiled 2-burner grill pan over medium-high heat 4 minutes.
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