Aubergine, Red Pepper, and Fontina Panini with Spinach Salad

Ingredients for Aubergine, Red Pepper, and Fontina Panini with Spinach Salad

• Olive oil (for brushing)

• 1 14- to 450g aubergine, cut crosswise into 1/2-inch-thick rounds

• 2 large red peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips

• 8 1/2-inch-thick slices olive bread or country white bread

• 230g Fontina cheese, thinly sliced

• 8 tablespoons grated Parmesan cheese

• 4 tablespoons chopped fresh basil

• 4 teaspoons chopped fresh oregano

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 140g package baby spinach

Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush aubergine rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill aubergine until tender, turning occasionally, about 6 minutes. Working in batches, grill peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes. Place 8 aubergine rounds and 8 pepper strips on rimmed baking sheet. Place remaining aubergine and peppers on work surface and slice thinly; reserve for salad.

Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 aubergine rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.

Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.

Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. Add spinach, thinly sliced aubergine, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.

Cut sandwiches in half. Serve with spinach salad.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.