Rating: 4.5 stars 4.4
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Tangy three cheese and Mediterranean vegetable panini.

Recipe Summary

40 mins
20 mins
8 hrs
9 hrs
4 sandwiches


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


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.

  • 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