Grilled Eggplant Arugula And Mozzarella Panini Recipes

GRILLED VEGETABLE AND MOZZARELLA PANINI

Steps:

• Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Serve.

GRILLED EGGPLANT PANINI

Steps:

• Sprinkle the eggplant slices with salt and let sit for 15 minutes. Pat dry and brush lightly with olive oil.
• Preheat a panini grill and place the eggplant slices in it in an even layer. Grill 3 minutes, until cooked through and nicely marked by the grill. Remove from the heat.
• Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of both the bottom and the top pieces of bread with olive oil. Grill 5 minutes, or until nicely toasted and the cheese has melted. Remove from the panini grill and cut into halves or thirds, depending on the size of the bread. Serve hot.

GRILLED VEGETABLE AND MOZZARELLA PANINI

Steps:

• Brush the vegetables lightly with oil, season with salt and pepper and grill over medium high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers.
• Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove.
• Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths.

GRILLED EGGPLANT PANINI WITH CAMBOZOLA BLUE CHEESE, PROSCIUTTO AND ARUGULA

Steps:

• Heat grill pan to medium-high.
• Heat the olive oil in small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes.
• Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat.
• Make sandwiches on split flat breads of 2 slices each eggplant, blue cheese, prosciutto and a handful of arugula.
• Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weight skillets. When pan is hot, add 1 flat bread, weight down with second skillet and cans and cook 1 minute, flip, cook a minute more. Repeat process with remaining ingredients and serve.

GRILLED EGGPLANT PANINI WITH BASIL AIOLI

Steps:

• For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.

GRILLED EGGPLANT AND MOZZARELLA SANDWICHES

Steps:

• Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.
• Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.
• Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

EGGPLANT AND MOZZARELLA PANINI

Steps:

• Heat a grill pan or panini press.
• Brush eggpant slices with 1 t olive oil and season lightly with salt and pepper.
• Grill until marked and just soft, about 4-6 minutes. If using the grill pan, turn once.
• Cut bread into 4 pieces; slice pieces in half lengthwise.
• Drain and dice sun-dried tomatoes. In small bowl, mix mayonaise with tomatoes.
• Cover one side of ciabatta with mayo mixture.
• Divide grilled eggplant slices between the four sandwiches.
• Add cheese on tops and add other slice of bread on top.
• Brush sandwiches with olive oil and grill until cheese is melting and bread is crisp, about 5 minutes.
• Serve with marinara sauce or picante sauce.

GRILLED EGGPLANT, ARUGULA AND MOZZARELLA PANINI

Steps:

• Brush eggplant slices with oil on both sides and place in a George Foreman grill--or panini grill-- cook 4 minutes, remove.
• Brush bread slices with oil.
• On 4 slices, oil side down, arrange eggplant, arugula, and mozzarella, top with 4 bread slices oil side up add 2 sandwiches to grill, close and cook 3-4 minutes.
• Repeat.
• Cut sandwiches on diagonal and serve.