EGGPLANT, RED PEPPER, AND FONTINA PANINI WITH SPINACH SALAD

EGGPLANT, RED PEPPER, AND FONTINA PANINI WITH SPINACH SALAD image

Yield 4 Servings

Number Of Ingredients 11

Olive oil (for brushing)
1 14 to 16 ounce eggplant, cut crosswise into 1/2-inch-thick rounds
2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips
8 1/2-inch-thick slices olive bread or country white bread
8 ounces Fontina cheese, thinly sliced
8 Tbsp. grated Parmesan cheese
4 Tbsp. chopped fresh basil
4 teaspoons chopped fresh oregano
2 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
1 5 ounce package baby spinach

Steps:

1. Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). 2. Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Bake in oven at 425 for 20 minutes. 3. Place 8 eggplant rounds and 8 bell pepper strips on rimmed baking sheet. Place remaining eggplant and peppers on work surface and slice thinly; reserve for salad. 4. Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 eggplant rounds, 2 Tbsp. Parmesan cheese, 1 Tbsp. basil, and 1 tsp. oregano. Top each with 2 bell pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. 5. Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). 6. Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side. 7. Meanwhile, whisk 2 Tbsp. extra virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. 8. Add spinach, thinly sliced eggplant, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper. 9. Cut sandwiches in half. Serve with spinach salad.