Grilled Vegetable and Italian Cheese Panini
Author: Pizza Today
Recipe type: sandwich
Ingredients
- 4 teaspoons olive oil
- 4 teaspoons Balsamic vinegar
- 1 medium eggplant, sliced into ½-inch lengthwise slices
- 2 medium zucchini, sliced into 14-inch lengthwise slices
- 2 red bell peppers, cored and quartered lengthwise
- 4 sandwich rolls or other bread
- ½ cup Olive Asiago Tapenade (recipe follows)
- 4 ounces Stella Asiago cheese, sliced
- 4 ounces Stella provolone cheese, sliced
Instructions
- Combine oil and vinegar, brush onto both sides of eggplant, zucchini and red pepper slices.
- Grill or broil until just softened and brown.
- Place peppers in plastic bag until cool; remove skins. (Vegetables can be prepared ahead and held at room temperature for several hours.)
- Split bread in half lengthwise.
- Spread 1 tablespoon Olive Asiago Tapenade on each half of bread.
- Place 1 ounce aged cheese on bottom half, and one ounce provolone cheese on top half.
- Bake or broil until cheese is melted.
- Layer 1 slice of eggplant, 2 slices of zucchini and 2 red pepper quarters on bottom half, then finish with top half.
- Serve immediately or keep warm until serving.
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Grilled Vegetable and Italian Cheese Panini
Author: Pizza Today
Recipe type: sandwich
Ingredients
- OLIVE ASIAGO TAPENADE
- Yield: 1 cup
- 2 cups pitted black olives, drained
- 1-1/2 teaspoons olive oil
- 1-1/2 teaspoons capers, drained
- ¾ teaspoon Balsamic vinegar
- ¼ teaspoon garlic, minced
- 1 ounce Stella Asiago cheese, freshly grated
Instructions
- Place all ingredients except cheese in blender or food processor.
- Process until olives are coarsely chopped, about 18- to 14-inch pieces.
- Stir in cheese.
- Store in refrigerator.
- CHEF'S NOTE: Romano or Parmesan cheese maybe substituted for Asiago.