Grilled Vegetable and Fontina Panini

These Italian sandwiches can be made using a grill pan or an indoor grill.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 34%
  • Fat: 11.7g
  • Saturated fat: 5.9g
  • Protein: 13.7g
  • Carbohydrate: 40.5g
  • Fiber: 5.1g
  • Cholesterol: 33mg
  • Iron: 2.3mg
  • Sodium: 885mg
  • Calcium: 179mg

Ingredients

  • 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

Preparation

  1. 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. 2. Combine eggplant and next 4 ingredients in bowl, tossing to coat.
  3. 3. Slice ciabatta loaf in half lengthwise, cutting to, but not through, other side.
  4. 4. Arrange vegetable mixture evenly over bottom half of bread; top with cheese and top half of bread. Cut into 4 equal servings.
  5. 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.
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