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Vegetable Panini

Status Approved
Name	Vegetable Panini
Category	Sandwiches, Vegetarian & Special Diets, Quick meals, European
Serves/Yields	4 sandwiches
Source	Kate
Difficulty	Easy
Prep. Time	15 minutes
Cook Time	20 minutes total
Introduction
	These sandwiches are very tasty. The anchovi paste adds a real flavor kick and is not fishy at all, so be brave and try it!
Ingredients
	4 sandwich rolls, split 8 slices provolone 4 large pieces oil packed roasted red peppers, drained well 2 cannned or marinated artichoke hearts, well drained 2 med zuccini 2 med japanese eggplant* 1/2 cup extra virgin olive oil 1/2 cup basil leaves, chopped 2 tsp anchovi paste (optional) Sea salt Freshly ground black pepper
Directions
Step: 1	Mix olive oil and anchovi paste (if using) until well blended. Brush olive oil blend on surface of each roll. Prepare zuccini and eggplant by washing, trimmimg ends and slicing into four equal lengthwise pieces. Brush each side of zuccini/eggplant slices with olive oil. Sprinkle with sea salt and pepper. Grill eggplant and zuccini slices on pannini grill for 4 to 5 minutes.Set aside. Place 1 slice provolone on each of 4 roll halves. Divide chopped basil over the cheese on each roll. Place 1 eggplant and one zuccini slice over basil. Arrange one roasted pepper over the eggplant and zuccini. Arrange artichoke hearts over peppers. Top with remaining provolone and top half of roll. Grill sandwiches in pannini machine to desired doneness or until cheese melts. * Japanese eggplant do not have the bitterness that the large eggplant have, and their shape is perfect for pannini's.

Time submitted: Monday, May 02. 2005 at 08:45:53
Contributed By: Kate

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Average score: 0.84 () votes: 13

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