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Grilled Vegetable and Fontina Panini

Grilled Vegetable and Fontina Panini

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

Oxmoor House OCTOBER 2006

  • Yield: 4 servings (serving size: 1 sandwich)
  • Cook time:13 Minutes
  • Prep time:8 Minutes


  • 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


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.

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

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Grilled Vegetable and Fontina Panini recipe