Tangy three cheese and Mediterranean vegetable panini.

Recipe Summary

prep:
40 mins
cook:
20 mins
additional:
8 hrs
total:
9 hrs
Servings:
4
Yield:
4 sandwiches
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

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  • Cut 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.

  • Cook peppers under the preheated broiler until the skin has blackened and blistered, about 5 minutes.

  • While peppers are cooking, place portobello mushroom caps into a resealable plastic bag. Pour in balsamic vinaigrette, squeeze out excess air, and seal. Marinate in the refrigerator, 8 hours to overnight.

  • Remove blackened peppers from the oven, transfer to a bowl, and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove and discard skins. Refrigerate 8 hours to overnight.

  • The following day, preheat an electric double-sided grill (such as George Foreman®) according to manufacturers' directions. Sprinkle eggplant slices with garlic powder and onion powder.

  • Remove portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender, 4 to 5 minutes. Cook eggplant slices on the preheated grill until tender, 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.

  • To assemble the sandwiches, spread all 8 slices of focaccia bread with a thin layer of ranch dressing. Layer 1/2 of the bread slices with a slice of Swiss cheese, an eggplant slice, a roasted pepper half, a portobello mushroom cap, and a slice of Asiago cheese. Top with the remaining bread.

  • 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.

Editor's Note

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

679 calories; protein 28.1g; carbohydrates 100.5g; fat 19g; cholesterol 45.9mg; sodium 1778.5mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
01/19/2012
My boyfriend and I made it all in one day since I didn't realized you needed to marinate the mushrooms over night. I was still AMAZING! Defiantly having it again. Read More
(9)

Most helpful critical review

Rating: 2 stars
09/08/2011
Little too high in calories to be healthy. Read More
(9)
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
09/08/2011
Little too high in calories to be healthy. Read More
(9)
Rating: 5 stars
01/19/2012
My boyfriend and I made it all in one day since I didn't realized you needed to marinate the mushrooms over night. I was still AMAZING! Defiantly having it again. Read More
(9)
Rating: 5 stars
10/29/2011
I absolutely love this recipe. I'm vegetarian and not a very good cook and this recipe turned out fantastic. Even meat lovers in my family love it! Read More
(7)
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Rating: 5 stars
11/23/2011
i used mozzarella cheese instead of the cheese suggested and it came out extremely good. Overall a great recipe. My husband and I loved it!! Read More
(5)
Rating: 4 stars
09/14/2020
So much wonderful flavor in this sandwich...but it's very time consuming. To save time, I would just buy roasted red peppers (in a jar) and use those next time. So many bold flavors that all compliment each other perfectly. I thought the eggplant and mushroom could use a a sprinkle of salt. The sandwich is a little hard to eat because everything tends to slide off the bread, but the flavor is worth it. Read More