Directions
Grill the eggplant slices for about 4-5 minutes on each side until they are tender with grill marks, set aside. On the top half of the ciabatta loaf, spread pesto. On the bottom half, start layering your ingredients. First, spread giardiniera, followed by eggplant slices, roasted red peppers, mozzarella slices, prosciutto, and fresh basil leaves. Lightly drizzle olive oil on top before placing the top half of the ciabatta loaf. Cover the sandwich with parchment paper, place a heavy cutting board or dish on top. Weigh it down to compress the panini for ten minutes or more. Serves 2.
Grilled Eggplant, Prosciutto & Roasted Red Pepper Panini
Prep: 20 min Cook: 5 min Servings: 2
Try this grilled eggplant, prosciutto & roasted pepper panini. This combination offers a delicious blend of savory and fresh flavors, making it a satisfying choice for anyone craving a hearty sandwich. Perfect for sharing with someone special.
Ingredients
- 1 medium Eggplant, sliced lengthwise
- 1 jar Cento Roasted Peppers (12 oz), drained
- Fresh Basil Leaves
- 1/4 cup Cento Basil Pesto Sauce
- 1 long Ciabatta Loaf, sliced lengthwise
- 1 tsp Cento Imported Extra Virgin Olive Oil
- Mozzarella Cheese, sliced
- 8 slices Prosciutto
- 1/4 cup Cento Fancy Giardiniera, drained and finely chopped
Directions
- Grill the eggplant slices for about 4-5 minutes on each side until they are tender with grill marks, set aside. On the top half of the ciabatta loaf, spread pesto. On the bottom half, start layering your ingredients. First, spread giardiniera, followed by eggplant slices, roasted red peppers, mozzarella slices, prosciutto, and fresh basil leaves. Lightly drizzle olive oil on top before placing the top half of the ciabatta loaf. Cover the sandwich with parchment paper, place a heavy cutting board or dish on top. Weigh it down to compress the panini for ten minutes or more. Serves 2.
