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Veggie-Packed Paninis
By lunchtime the next day, flavors will have mixed and mingled through the alchemy of time and pressure into something far greater than the sum of its parts – eat and run has never tasted so delicious.
This great recipe comes to us from Farmhouse Delivery!
This great recipe comes to us from Farmhouse Delivery!
Featured Seedlings
Ingredients
- 1 loaf ciabatta bread, or gluten-free alternative
- 1 package of chive cheese spread
- 2 - 3 sweet peppers, roasted, peeled, and seeded
- 1 tomato, sliced
- 1/2 small red onion, thinly sliced
- 1 eggplant, sliced and grilled
- 1 zucchini, thinly sliced lengthwise and grilled
- small bunch basil, stems removed
- 1 ball mozzarella, sliced
- to drizzle olive oil
- to drizzle balsamic vinegar
- to taste salt & pepper
Instructions
Step 1
Warm the ciabatta in the oven until crust is crisp. Set aside to cool.
Step 2
When cool, split the loaf in half lengthwise between the top and bottom.
Step 3
Open the loaf like a book and spread the top and bottom with a thin layer of chive cheese spread.
Step 4
Layer on the peppers, tomato slices, red onion, grilled eggplant and zucchini, and top with the basil leaves.
Step 5
Layer the mozzarella slices on top of everything.
Step 6
Drizzle with olive oil and balsamic and sprinkle with salt and pepper.
Step 7
Replace the top and wrap the whole loaf snugly in plastic wrap.
Step 8
Place on a sheet pan or large plate and set another pan on top. Weight the top with a couple of cans and place in the refrigerator overnight.
Step 9
Remove the plastic wrap, cut the loaf into quarters and serve.