Cheesy Vegetable-Bacon Panini
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
54
Spice
64
Sweetness
56
Sourness
40
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
2 cups
Fontina (shredded)Directions:
1
Preheat the oven to 400 degrees F
2
Line the inside of a 10-inch skillet, the outside of an 8-inch skillet and the bottom of 2 baking pans with nonstick foil
3
Lay the bacon slices on one pan and the zucchini slices on the other
4
Brush the zucchini with the reserved artichoke marinade and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper
5
Roast until the bacon is crispy and the zucchini has softened, 15 to 20 minutes
6
Let cool slightly
7
Lay out the bottom halves of the ciabatta rolls and top each with 2 bacon slices and 1 zucchini slice
8
Divide the artichoke hearts, roasted red peppers, cheese and arugula among the sandwiches and top with the remaining ciabatta halves
9
Heat the larger skillet over medium heat and add 2 of the sandwiches
10
Place a hand towel inside the smaller skillet and use it to press the smaller skillet down onto the sandwiches, creating a sandwich press
11
Continue pressing until the sandwiches are a bit flattened and browned, 3 to 4 minutes
12
Remove the smaller skillet and flip the sandwiches
13
Press the smaller skillet down again to brown the other side, another 2 to 3 minutes
14
Repeat for the remaining sandwiches
15
Slice and serve hot