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Grilled Vegetable and Fontina Panini

Prep time 8 mins
Cook time 13 mins
Yield 4 servings (serving size: 1 sandwich)
These Italian sandwiches can be made using a grill pan or an indoor grill.


  • Cooking spray
  • 1 small eggplant, sliced crosswise into 1/4-inch slices
  • 1/2 cup bottled roasted red bell peppers, cut into strips
  • 1/4 cup fat-free zesty Italian dressing
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh basil
  • 1 (8-ounce) loaf ciabatta
  • 4 ounces fontina cheese, sliced

Nutrition Information

  • calories 312
  • caloriesfromfat 34 %
  • fat 11.7 g
  • satfat 5.9 g
  • protein 13.7 g
  • carbohydrate 40.5 g
  • fiber 5.1 g
  • cholesterol 33 mg
  • iron 2.3 mg
  • sodium 885 mg
  • calcium 179 mg

How to Make It

  1. Heat a grill pan over medium-high heat; coat pan with cooking spray. Coat eggplant slices with cooking spray, and place in pan. Cook 4 to 5 minutes on each side or until tender.

  2. Combine eggplant and next 4 ingredients in bowl, tossing to coat.

  3. Slice ciabatta loaf in half lengthwise, cutting to, but not through, other side.

  4. Arrange vegetable mixture evenly over bottom half of bread; top with cheese and top half of bread. Cut into 4 equal servings.

  5. Place sandwiches in grill pan over medium-high heat. Place a piece of foil over sandwiches; top with a heavy skillet to press sandwiches. Cook 2 minutes. Turn sandwiches; replace foil and heavy skillet. Cook 2 minutes or until golden brown and cheese is melted. Serve immediately.

Oxmoor House Healthy Eating Collection