Vegan mozzarella panini



 
SERVES 4PREP COOK
1

globe eggplant, sliced ½” thick

2

red bell peppers

2cups

baby spinach

¼cup

olive oil

3tablespoons

aged balsamic vinegar

2tablespoons

fresh thyme, chopped

salt

pepper

Classic Double Cream Chive Cheese Wheel

4

ciabatta rolls, halved

European Style Cultured Vegan Butter

  1. Preheat oven to 375°F

  2. Roast whole red bell peppers on a sheet pan / baking dish in oven until charred (30 mins)

    .

  3. Place the red bell peppers in a paper bag and cool until they can be handled.

  4. 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.

  5. To build sandwich, lightly slice or spread Classic Double Cream Chive Cheese Wheel on ciabatta rolls.

  6. Arrange in layers: red bell peppers, globe eggplant, and baby spinach. Place the top on the sandwich.


  7. Butter bottom of the sandwich and place on grill or panini press.

    Butter the top of the sandwich.

  8. Either close the panini press or grill the sandwich on each side until toasty brown. Allow to cool for a few minutes, cut & enjoy!