Portobello, Eggplant, And Roasted Red Pepper Panini
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
44
Spice
56
Sweetness
62
Sourness
50
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source
2
Line a baking sheet with aluminum foil
3
Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet
4
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes
5
Place the blackened peppers into a bowl, and tightly seal with plastic wrap
6
Allow the peppers to steam as they cool, about 20 minutes
7
Once cool, remove the skins and discard
8
Refrigerate overnight
9
Place the portobello mushroom caps into a resealable plastic bag, and pour in the balsamic vinaigrette
10
Squeeze out excess air, and seal
11
Marinate overnight in the refrigerator
12
The following day, preheat an electric double sided grill (such as George Foreman(R) grill) according to manufacturers' directions
13
Sprinkle the eggplant slices with garlic powder and onion powder
14
Remove the portobello mushrooms from the marinade, and discard the remaining marinade
15
Cook on the preheated grill until tender 4 to 5 minutes
16
Cook the eggplant slices on the preheated grill until tender 4 to 5 minutes
17
Remove, set onto a plate, and sprinkle with Parmesan cheese
18
Set aside
19
To assemble the sandwiches, spread each slice of focaccia with ranch dressing
20
Place a slice of cheese on each piece of bread
21
Place the eggplant slices, roasted peppers, and a portobello mushroom onto four of the slices of bread
22
Top with the remaining bread
23
Spray the double sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes