LOVED this recipe! I baked a Pilsbury Italian bread, then made paninis with this recipe on a george f. grill. I also added shredded leftover chicken breast and only fresh parsley to the aoli and refrigerated while I grilled the eggplant and red onion (with garlic pepper & salt only). Then, once all components were ready to go, I took the bread shell for the panini, packed the aoli chicken in the bottom, topped with tomato, grilled eggplant, grilled red onion, romaine lettuce and then two slices of Harvarti cheese. Placed the panini on the grill for 5 minutes on high, cut in half and served with carrot sticks. Wow was the result and I'm looking forward to making again incredibly soon - enjoy!!!!
Soy Citrus Scallops with Soba Noodles
