Pressed Sandwich with Roasted Eggplant

Pressed Sandwich with Roasted Eggplant
Oh my goodness this looks delicious
Cuisine: American
Recipe type: Appetizer
  • 2 medium eggplants
  • 4 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons balsamic vinegar
  • 1 baguette
  • 1 tablespoon plus 1 teaspoon olive oil
  • ¼ pound mozzarella
  • 2 cups fresh basil leaves
  1. Preheat grill to medium-high. Brush eggplants, cut into ½-inch thick rounds, with 4 tablespoons olive oil; sprinkle with salt and pepper. Grill eggplant until grill marks form (2-3 minutes); flip, and grill until tender (3-4 minutes more). Remove and drizzle with balsamic vinegar. Cut baguette into 4 pieces; slice each in half. Brush bottoms of baguette evenly with 1 tablespoon plus 1 teaspoon olive oil. Slice mozzarella into 8 slices; layer half of the slices among sandwiches. Top each sandwich with ½ cup fresh basil leaves, 3-4 slices eggplant, remaining cheese, and baguette tops. Press sandwiches in a panini press or in a large skillet over medium-high heat for 3 minutes per side.


Eggplant Pressed Sandwich

Oh my goodness does this look delicious. ? http://trib.al/8iGz7ei (via Well Done)

Posted by Cooking Light on Tuesday, June 19, 2018



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