This grilled eggplant and pesto panini features layers of tender, smoky eggplant, rich pesto, sun-dried tomatoes, and melty cheese pressed between crisp, golden bread. A satisfying vegetarian sandwich with deep Mediterranean flavor.
Why You’ll Love This Recipe
- Packed with umami and herby flavor
- A hearty vegetarian alternative to meat-based paninis
- Ideal for lunch, light dinners, or meal prep
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Eggplant, sliced into rounds
- Olive oil
- Salt and pepper
- Sun-dried tomatoes (packed in oil, drained)
- Basil pesto
- Fresh mozzarella or provolone cheese
- Ciabatta or rustic sandwich bread
- Optional: arugula or baby spinach
directions
- Brush eggplant slices with olive oil and season with salt and pepper.
- Grill on both sides over medium heat until tender and slightly charred (about 3–4 minutes per side).
- Spread pesto on each slice of bread.
- Layer grilled eggplant, sun-dried tomatoes, and cheese. Add greens if using.
- Close sandwich and brush outside with oil or butter.
- Grill in a panini press or skillet over medium heat, pressing down, for 3–5 minutes per side until cheese melts and bread is golden.
Servings and timing
- Serves: 2
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
Variations
- Add roasted red peppers or caramelized onions
- Use goat cheese or feta instead of mozzarella
- Try different breads like sourdough or focaccia
- Include a drizzle of balsamic reduction for a touch of sweetness
storage/reheating
- Store: Wrap tightly and refrigerate for up to 2 days
- Reheat: Grill or toast in oven at 180°C (350°F) for 5–7 minutes
- Not suitable for freezing once assembled
FAQs
Can I use store-bought pesto?
Yes, choose a high-quality refrigerated version for best flavor, or make your own.
Do I need to peel the eggplant?
No, the skin softens during grilling and adds texture, but you can peel if preferred.
What kind of cheese works best?
Fresh mozzarella, provolone, or even Swiss melt well and complement the flavors.
Is this recipe vegan?
It can be made vegan by using dairy-free pesto and cheese alternatives.
Can I bake the eggplant instead of grilling?
Yes, roast at 200°C (400°F) for 20–25 minutes, flipping halfway through.
What bread is best for this panini?
Choose a firm, rustic bread that grills well without becoming soggy.
How do I prevent the sandwich from being oily?
Blot excess oil from the sun-dried tomatoes and eggplant before assembling.
Can I add a protein?
Grilled chicken or tofu can be included for a more filling sandwich.
What goes well on the side?
Serve with a simple green salad, roasted potatoes, or tomato soup.
How do I keep the sandwich from falling apart?
Layer cheese closest to the bread to help bind the ingredients as it melts.
Conclusion
The Grilled Eggplant and Pesto Panini with Sun-Dried Tomatoes is a rich, flavorful sandwich that delivers satisfying texture and bold taste in every bite. Whether you’re vegetarian or just craving something different, this recipe brings warmth and complexity with very little effort. Let me know when you’re ready for the next article.
PrintGrilled Eggplant and Pesto Panini with Sun-Dried Tomatoes
This grilled eggplant and pesto panini features layers of tender, smoky eggplant, rich pesto, sun-dried tomatoes, and melty cheese pressed between crisp, golden bread. A satisfying vegetarian sandwich with deep Mediterranean flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- Eggplant, sliced into rounds
- Olive oil
- Salt and pepper
- Sun-dried tomatoes (packed in oil, drained)
- Basil pesto
- Fresh mozzarella or provolone cheese
- Ciabatta or rustic sandwich bread
- Optional: arugula or baby spinach
Instructions
- Brush eggplant slices with olive oil and season with salt and pepper.
- Grill on both sides over medium heat until tender and slightly charred (about 3–4 minutes per side).
- Spread pesto on each slice of bread.
- Layer grilled eggplant, sun-dried tomatoes, and cheese. Add greens if using.
- Close sandwich and brush outside with oil or butter.
- Grill in a panini press or skillet over medium heat, pressing down, for 3–5 minutes per side until cheese melts and bread is golden.
Notes
- Add roasted red peppers or caramelized onions.
- Use goat cheese or feta instead of mozzarella.
- Try different breads like sourdough or focaccia.
- Include a drizzle of balsamic reduction for a touch of sweetness.
- Storage: Wrap tightly and refrigerate for up to 2 days.
- Reheat: Grill or toast in oven at 180°C (350°F) for 5–7 minutes.
- Not suitable for freezing once assembled.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg