RCI-SW.002.0118.001
Vegan Delight Panini
.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- focaccia squares4 pieces4X6" , cut in half, horizontally.
- round Eggplant1 largesliced 1/4-inch thick
- red bell pepper1 unitseeds removed and sliced 1/4-inch thick
- yelloe onions2 unitsliced thin
- tomatoes2 unitsliced 1/4-inch thick
- fresh spinach3 cupsclean and dry.
- 1 teaspoon
- 1 teaspoon
- For Pesto Sauce:1 unit
- 4 unit
- bazil leaves1 cup
- 1 cup
Method
1
Prepare the pesto sauce by combining 1 cup fresh basil leaves, 1 cup fresh spinach, 4 garlic cloves, and olive oil in a food processor, pulsing until a smooth paste forms.
2
Brush eggplant slices lightly with olive oil on both sides, then arrange on a baking sheet and roast at 400°F for 12-15 minutes until golden and tender, turning halfway through.
15 minutes
3
Meanwhile, heat a skillet over medium heat and sauté the sliced yellow onions until softened and caramelized, about 8-10 minutes, stirring occasionally.
10 minutes
4
Add the red bell pepper slices to the skillet with the onions and cook for another 3-4 minutes until slightly softened but still with slight firmness.
4 minutes
5
Toss the roasted eggplant slices with balsamic vinegar and a pinch of salt in a small bowl.
6
Spread a thin layer of pesto sauce on the inside of each focaccia half.
7
Layer the bottom halves of focaccia with roasted eggplant slices, sautéed onion and pepper mixture, fresh tomato slices, and fresh spinach in that order.
8
Top with the remaining focaccia halves, pesto-side down, pressing gently to seal.
9
Heat a panini press or skillet over medium-high heat and cook the assembled paninis for 3-4 minutes per side until the focaccia is golden and crispy and the interior is warmed through.
8 minutes
10
Remove paninis from heat and allow to rest for 1-2 minutes before serving, allowing the layers to set slightly.