Eggplant Taleggio Panini
Here's a sandwich that really satisfies...broiled eggplant, peppery arugula and Taleggio cheese in a multi-grain panini. And it's ready in just 30 minutes!
Ingredients
1 medium eggplant(about 1 pound), cut lengthwise into 8 (1/4-inch-thick) slices0.25 cup olive oil8 leaves fresh arugula1 teaspoon red wine vinegar4 ounces Taleggio or fontina cheese, cut into 8 (1/4-inch-thick) slices4 Pepperidge Farm® Stone Baked Artisan Multi-Grain Dinner Rolls, split
Instructions
Heat the broiler. Place the eggplant slices on a rack in a broiler pan. Brush the eggplant slices with 1 tablespoon oil.Broil the eggplant with the top of the eggplant 7 inches from the heat for 5 minutes or until the eggplant is lightly browned on both sides, turning the eggplant over once halfway through broiling and brushing with 1 tablespoon oil.Place the eggplant and arugula into a large bowl. Add 1 tablespoon oil and the vinegar and toss to coat. Divide the eggplant, arugula and cheese among the rolls.Heat the panini maker. Brush the tops of the sandwiches with the remaining oil. Add the sandwiches in batches, oil-side down, and cook for 5 minutes or until lightly browned and the cheese is melted.
Eggplant Taleggio Panini
Print
Here's a sandwich that really satisfies...broiled eggplant, peppery arugula and Taleggio cheese in a multi-grain panini. And it's ready in just 30 minutes!
Ingredients
1 medium eggplant(about 1 pound), cut lengthwise into 8 (1/4-inch-thick) slices0.25 cup olive oil8 leaves fresh arugula1 teaspoon red wine vinegar4 ounces Taleggio or fontina cheese, cut into 8 (1/4-inch-thick) slices4 Pepperidge Farm® Stone Baked Artisan Multi-Grain Dinner Rolls, split
Instructions
Heat the broiler. Place the eggplant slices on a rack in a broiler pan. Brush the eggplant slices with 1 tablespoon oil.Broil the eggplant with the top of the eggplant 7 inches from the heat for 5 minutes or until the eggplant is lightly browned on both sides, turning the eggplant over once halfway through broiling and brushing with 1 tablespoon oil.Place the eggplant and arugula into a large bowl. Add 1 tablespoon oil and the vinegar and toss to coat. Divide the eggplant, arugula and cheese among the rolls.Heat the panini maker. Brush the tops of the sandwiches with the remaining oil. Add the sandwiches in batches, oil-side down, and cook for 5 minutes or until lightly browned and the cheese is melted.
Recommended
Egg Rolls
Learn how to make this classic, all-time favorite Chinese dish by using this easy to follow and simple recipe.
Banana Crumb Muffins
Light, fluffy and scrumptious banana muffins with a delectable crumb topping truly sets these banana muffins apart from the rest!
Zucchini Bread
Ready to try something unique and exciting? This recipe for zucchini bread will forever change the way you look at zucchini!
The Best Chocolate Chip Cookies You've Never Eaten
Are you ready to create the World's best chocolate chip cookes? Dive into this award winning recipe for soft, chewy and gooey cookies that will leave your mouth watering.
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal