ROASTED VEGETABLE AND MOZZARELLA PANINI
From Self.com, "David Burke, of David Burke at Bloomingdale's in New York City, created this savory sandwich that's simple to make and a money saver, too." Instead of using skillets (steps 6 and 7) I used my George Forman grill - worked like a charm! I'm sure you could use a panini press as well!
Provided by AnnieLynne
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk vinegar, oil, salt and pepper in a bowl.
- Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet.
- Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray.
- Lightly brush 4 bottom slices of ciabatta with remaining vinegar mixture; pile veggies, cheese and basil on each of the slices.
- Close sandwiches; spray both sides with cooking spray.
- Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down.
- Cook 4 minutes, flipping once.
- Serve.
Nutrition Facts : Calories 78.7, Fat 3.8, SaturatedFat 0.6, Sodium 299.1, Carbohydrate 11.3, Fiber 5.8, Sugar 5.3, Protein 2.3
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