Sunday Paper Dinner Table: Vegetable Panini
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Vegetable Panini
Serves 4
I love this sandwich for the way the melted mozzarella oozes over the warm vegetables, and you get a good crunch of the bread when you take your first bite. If you don’t have a panini press and you’re using a grill pan, make sure you use a spat- ula to press down on the sandwich heavily and often throughout the process.
Ingredients:
- 1 tablespoon canola oil
- 2 tomatoes, each cut horizontally into four 1⁄2-inch-thick slices
- Fine sea salt and freshly ground white pepper
- 1 medium zucchini, sliced lengthwise into 1⁄8-inch-thick planks
- 1 yellow summer squash, sliced lengthwise into 1⁄8-inch-thick planks
- 1 medium eggplant, sliced lengthwise into 1⁄8-inch-thick planks
- 4 sandwich rolls (8 inches long)
- 1⁄2-pound ball fresh mozzarella cheese, cut into 8 equal slices
Special equipment: Panini press or grill pan Wire rack
Directions:
IN A LARGE SAUTÉ PAN, heat the canola oil over medium-high heat. Season the tomato slices with salt and white pepper. Sauté the tomato slices for 3 to 4 minutes, until soft, then transfer to a plate to cool.
Preheat a panini press (or a grill pan) to medium-high heat, making sure the cooking surface is very clean. Lightly season the zucchini, summer squash, and eggplant with salt and white pepper. Working in batches, grill the slices about 1 minute per side, transferring the cooked vegetables to a wire rack to cool.
Slice open the sandwich rolls and fill each with a layer of tomato, zucchini, summer squash, eggplant, and 2 slices of mozzarella. Close the sandwiches.
Cooking two at a time, place the sandwiches in the panini press and press the sandwiches for about 2 minutes per side (or cook on a grill pan, pressing down hard with a spatula). Keep warm and repeat with the remaining sandwiches. Slice in half and serve hot.
From Vegetable Simple by Eric Ripert. Reprinted with permission of the publisher.