Vegan mozzarella panini |
|---|
| 1 | globe eggplant, sliced ½” thick | |||
| 2 | red bell peppers | |||
| 2 | cups | baby spinach | ||
| ¼ | cup | olive oil | ||
| 3 | tablespoons | aged balsamic vinegar | ||
| 2 | tablespoons | fresh thyme, chopped | ||
salt | ||||
pepper | ||||
| 4 | ciabatta rolls, halved | |||
Preheat oven to 375°F
Roast whole red bell peppers on a sheet pan / baking dish in oven until charred (30 mins)
.
Place the red bell peppers in a paper bag and cool until they can be handled.
Toss the globe eggplant in the olive oil, aged balsamic vinegar, and fresh thyme. Season with salt & pepper and grill on grill-pan until tender and caramelized. Turn over once.
To build sandwich, lightly slice or spread Classic Double Cream Chive Cheese Wheel on ciabatta rolls.
Arrange in layers: red bell peppers, globe eggplant, and baby spinach. Place the top on the sandwich.
Butter bottom of the sandwich and place on grill or panini press.
Butter the top of the sandwich.
Either close the panini press or grill the sandwich on each side until toasty brown. Allow to cool for a few minutes, cut & enjoy!