Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A healthier vegetarian sandwich great at lunch or after work or school.

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Recipe Summary

cook:
16 mins
total:
46 mins
prep:
30 mins
Servings:
2
Yield:
2 sandwiches
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Sauce:
Sandwich:

Directions

Instructions Checklist
  • Preheat a panini press according to manufacturer's instructions.

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  • Grill red bell pepper slices in the panini press on high heat until soft, about 5 minutes. Transfer to a blender.

  • Place chopped tomato and garlic in the blender. Blend with bell pepper until a smooth sauce forms, about 2 minutes. Season sauce with oregano, salt, and black pepper.

  • Grill eggplant, zucchini, tomato, and onion slices in the panini press until softened, about 3 minutes per side.

  • Drizzle olive oil over bread slices; flip and spread with a generous amount of sauce. Place 2 slices bread, oil-side down, on the panini press; add 1 slice of mozzarella cheese. Top with eggplant mixture and second slice of mozzarella cheese. Place second slice of bread, oil-side up, on top.

  • Grill on medium-high until golden and cheese is melted, about 5 minutes.

Nutrition Facts

524 calories; protein 26.1g; carbohydrates 64.2g; fat 20.7g; cholesterol 35.8mg; sodium 777mg. Full Nutrition
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