3925
Calories
Total Fat
Protein
View Complete Nutrition Information >
Cheesy Grilled Vegetable Panini
Grilled orange bell pepper, red onion and eggplant, layered on Italian bread with creamy fontina or Havarti cheese and a tomato-olive relish
Recipe concept developed by The Culinary Institute of America
1
Prep Time
(HOURS)
1
Total Time
(HOURS)
4
Servings
4.4 of 5
(17 ratings)
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Ingredients
- 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
- 1 can (2.25 oz each) sliced ripe black olives, drained
- 1 tablespoon red wine vinegar
- 2 teaspoons minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon thinly sliced fresh basil
- 4 thin slices unpeeled eggplant
- 1 large orange bell pepper, cut into 4 flat pieces
- 4 medium slices red onion
- PAM® Olive Oil No-Stick Cooking Spray
- 8 slices Italian bread (1/2-inch slices)
- 4 ounces fontina or Havarti cheese, cut into 8 slices
Nutrition Information
287
14g
11g
Serving Size: 4 servings (1 sandwich each)
Directions
- Preheat covered countertop grill or panini grill on high.
- To make relish, combine undrained tomatoes, olives, vinegar, garlic and red pepper flakes in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; simmer 15 to 20 minutes or until most of liquid has evaporated, stirring occasionally. Remove from heat; stir in basil.
- Meanwhile, spray eggplant, bell pepper and red onion with cooking spray. Place eggplant on grill; close and cook 2 to 3 minutes or until browned. Remove from grill and place on plate. Place bell pepper and onion on grill; close and cook 4 to 6 minutes or until browned and onion begin to soften. Remove from grill and place with eggplant.
- Spray one side of each bread slice with cooking spray; turn over. On each of 4 bread slices, place 1 slice cheese, 2 tablespoons relish, 1 piece bell pepper, 1 slice eggplant, 1 slice onion, 1 more tablespoon relish, 1 more slice of cheese and top with a second slice of bread, cooking spray side to the outside.
- Place sandwiches on grill; close and cook 3 to 7 minutes or until browned and cheese is melted.
Cook's Tip
Use leftover relish in a grilled Cheddar cheese sandwich made with fresh basil leaves, red onion slices and about 2 tablespoons of the relish.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 287 | |
| % Daily Value* | ||
| Total fat | 14 g | 22% |
| Saturated fat | 5 g | 27% |
| Cholesterol | 20 MG | 7% |
| Sodium | 541 MG | 23% |
| Carbohydrate | 35 g | 12% |
| Dietary fiber | 3 g | 13% |
| Sugars | 5 g | 0% |
| Protein | 11 g | 23% |
| Vitamin A | 10% | |
| Vitamin C | 176% | |
| Calcium | 25% | |
| Iron | 11% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
this was the best sandwich i ever had, i recommend it to everyone! i added a little goat cheese for that extra special tang, but hey, im a little tangy myself!
Jan 29, 2012
loved it. wish it had some meat though
Jan 27, 2012
Easy recipe. Even the kids liked it!
Jan 24, 2012
Im not much of an eggplant fan, but this is actually very tasty, and not too complicated at all. The flavors of the vegetables go really well together, Will be making again very soon
Jan 23, 2012
Just my type of snack. I didn't have red pepper flakes and I used Mozzarella cheese, but it still worked for me.
Jan 17, 2012
My kids will actually eat it!
Dec 06, 2011
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