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Grilled Eggplant and Pesto Panini with Sun-Dried Tomatoes

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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.

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

  1. Brush eggplant slices with olive oil and season with salt and pepper.
  2. Grill on both sides over medium heat until tender and slightly charred (about 3–4 minutes per side).
  3. Spread pesto on each slice of bread.
  4. Layer grilled eggplant, sun-dried tomatoes, and cheese. Add greens if using.
  5. Close sandwich and brush outside with oil or butter.
  6. 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

Find it online: https://tastyera.com/grilled-eggplant-and-pesto-panini-with-sun-dried-tomatoes/