Monday, August 10, 2015
Broiled Vegetable Panini
The inspiration for this sandwich came from an article in Cooking Light, but I changed it a lot to suit my tastes and what I had on hand. I had a "garden dinner". The eggplant was fresh, the tomatoes were recently dried, and the juice in the coconut carrot soup was from a Valencia off the tree. I wished my spinach was still around, since I can never get through a whole pound before it starts to turn.
8 slices ciabatta bread (or 4 rolls split)
*1 medium eggplant
1 C oven-dried tomatoes and their oil
2 C fresh spinach leaves
4 oz goat cheese log
1. Slice eggplant into 1/2" rounds. Coat both sides with olive oil. On a foil-lined pan, broil for 5-8 minutes, until lightly browned and starting to soften. Turn and broil other side until slices are soft.
2. While that's going on, spread one side of ciabattas with several dried tomatoes. Go ahead and drizzle a little oil on them for added flavor. The other side gets coated with 1 oz of chèvre crumbles. Toast until everything is warmed and lightly browned. This can also be done under the broiler while the eggplants are on the second side.
3. Top warmed tomatoes with a generous handful of fresh spinach leaves. Place eggplant slices on top of spinach. You may have to cut them in half to make them fit, because ciabatta is a low-profile bread. Top with cheese side of bread. Cut in half if desired. Serve warm with soup or salad.
Difficulty rating π