Grilled Vegetable and Fontina Panini |
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Prep Time: 8 Minutes Cook Time: 13 Minutes |
Ready In: 21 Minutes Servings: 4 |
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These Italian sandwiches can be made using a grill pan or an indoor grill. Ingredients:
cooking spray |
1 small eggplant, sliced crosswise into 1/4-inch slices |
1/2 cup bottled roasted red bell peppers, cut into strips |
1/4 cup fat-free zesty italian dressing |
1 garlic clove, minced |
1/4 cup chopped fresh basil |
1 (8-ounce) loaf ciabatta |
4 ounces fontina cheese, sliced |
Directions:
1. Heat a grill pan over medium-high heat; coat pan with cooking spray. Coat eggplant slices with cooking spray, and place in pan. Cook 4 to 5 minutes on each side or until tender.
2. Combine eggplant and next 4 ingredients in bowl, tossing to coat.
3. Slice ciabatta loaf in half lengthwise, cutting to, but not through, other side.
4. Arrange vegetable mixture evenly over bottom half of bread; top with cheese and top half of bread. Cut into 4 equal servings.
5. Place sandwiches in grill pan over medium-high heat. Place a piece of foil over sandwiches; top with a heavy skillet to press sandwiches. Cook 2 minutes. Turn sandwiches; replace foil and heavy skillet. Cook 2 minutes or until golden brown and cheese is melted. Serve immediately.
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