Wednesday, February 18, 2009

Roasted Eggplant and Red Pepper Panini

Here comes yet another panini recipe. This was inspired by a goat cheese sandwich recipe I saw on Barefoot Contessa on food network. It does need a few special ingredients but the end result is really yummy.
  1. Ciabatta bread
  2. Kalamata olive spread - 2 tsps
  3. Red pepper - 1 sliced thin
  4. Eggplant - 1 cup of small chopped cubes
  5. Dried oregano - 1 tsp
  6. Dried thyme - 1/2 tsp
  7. Olive oil - 2tsp
  8. Balsamic vinegar - 2 tsps
  9. Mozzarella - 3 slices per panini
  10. Salt
  11. Pepper


  1. Mix the red peppers and eggplant with salt, pepper, oregano, thyme and drizzle of olive oil and spread on a tray lined with aluminum foil. Bake in 350 degree oven for 30 minutes. Remove from oven and let it cool for 10 mins.
  2. Slice the ciabatta bread through the middle and spead the kalamata olive spread on both the slices.
  3. Layer on slice with the cheese, eggplant and red pepper. Sprinkle salt and black pepper and top with other slice. Heat in panini press until done.
  4. Prepare a vinegarette with olive oil, balsamic vinegar, salt and pepper. Once the panini is done, open the sandwich slightly and drizzle with the balsamic vinegarette. Eat while it is hot and it lasts :)

Tuesday, February 17, 2009

Italian Pesto-Veggie Panini

My hubby got me a panini press for our anniversary and valentine's day and I have been obsessed with paninis ever since. I can now make a panini that tastes exactly like the ones they serve in those Italian bistros. This was the first one that I tried out of my most favorite Italian ingredients and its was super yummy! This panini press (the brand is Bella Cucina) is simply awesome and I look forward to trying out a lot many recipes. I already have a dessert panini recipe lined up alongside roasted eggplant panini. Yay!!!


  1. Focassia bread (I had a herb focassia but any other baguette or ciabatta should also be just as good)
  2. Pesto sauce - 3 tsps per panini
  3. Grape tomatoes - 10 per panini
  4. Fresh mozzarella cheese
  5. Sun dried tomatoes (julienned) - 1 tbsp per panini
  6. Fresh basil leaves - 3 per panini
  7. Kalamata olives - 1 tbsp chopped per panini
  8. Olive oil
  9. Salt
  10. Pepper

  1. Slice the focassia all the way through the center and spread the pesto on the cut side of both slices.
  2. Sprinkle salt and pepper to garnish.
  3. Layer one slice with the mozzarella, tomatoes, olives, sun dried tomatoes and basil leaves and top with the other slice.
  4. Pre-heat the panini grill.
  5. Brush the outer sides with olive oil and press using panini grill so that you have enough grill marks.
6. Cook the panini until done and slice into two pieces. Enjoy hot!!!