Aubergine, Red Pepper, and Fontina Panini with Spinach Salad

Ingredients for Aubergine, Red Pepper, and Fontina Panini with Spinach Salad

• Aceite de oliva (para untar)

• 1 14- to 450g aubergine, cut crosswise into 1/2-inch-thick rounds

• 2 large red peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips

• 8 1/2-inch-thick slices olive bread or country white bread

• 230g de queso Fontina, en lonchas finas

• 8 tablespoons grated Parmesan cheese

• 4 tablespoons chopped fresh basil

• 4 teaspoons chopped fresh oregano

• 2 cucharadas de aceite de oliva virgen extra

• 1 cucharada de vinagre balsámico

• 1 140g package baby spinach

Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush aubergine rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill aubergine until tender, turning occasionally, about 6 minutes. Working in batches, grill peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes. Place 8 aubergine rounds and 8 pepper strips on rimmed baking sheet. Place remaining aubergine and peppers on work surface and slice thinly; reserve for salad.

Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 aubergine rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.

Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.

Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. Add spinach, thinly sliced aubergine, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.

Cut sandwiches in half. Serve with spinach salad.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.