Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Eggplant and Provolone Panini
0
0
0
0
0
  • total
  • prep

Provided By:
Ruth Cousineau

  • Would you say this recipe is...
    + VOTE NOW

    • You don't need to have panini press to give an Italian twist to these grilled cheese sandwiches. The marinated eggplant and arugula deliver a piquant counterpoint to the mellow provolone. Serve with a bowl of minestrone.

    Ingredients

    Serves:

    Directions

    Heat a 12-inch heavy skillet, preferably cast-iron over medium-low flame until hot.

    Brush one side of each piece of bread with oil. Make 4 sandwiches on the unoiled sides, starting with cheese, then eggplant and arugula, then cheese.

    Put 2 sandwiches, at a time, in skillet and put another skillet with a 2-lb weight (a large can of tomatoes, e.g.) on top. Cook until paninis are browned on bottom, 3 minutes, then remove skillet and weight, turn with a spatula and replace skillet with weight. Cook until underside is browned, 2 to 3 minutes. Make 2 more panini in same manner.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    1 Comment

    Filter by:
    spainsh eyes

    I love fresh egg plant just about any way you fix it, but I think I have to draw the line at bottled marinated egg plant. Somehow I keep getting this vision of floppy, slimy slices of.......something.

    August 13 2011 at 7:38 PM Report abuse rate up rate down Reply

    Also on AOL >>>