Grilled Vegetable Panini with Fontina Cheese and Pesto

 

                    The vegetables can be grilled ahead and the panini assembled and grilled just before serving

Makes 4 servings

• 4 thick squares focaccia bread, each 4 to 5 inches across (or ciabatta bread)
• 1 medium eggplant, cut crosswise into ½-inch slices
• 1 medium sweet yellow onion such as Vidalia or medium red onion, peeled and cut into ¼-inch slices
• 60 ml balsamic vinaigrette, recipe below that page
• 1 large red bell pepper, white ribs removed, quatered, stemmed, and seeded
• 125 ml good-quality prepared pesto
• 250 ml shredded fontina cheese

1. Preheat an electric panini maker or double-sided electric indoor grill.
2. With a bread knife, cut each piece of focaccia in half horizontally to make 2 squares of the same size for the top and bottom of your sandwich,
3. Toss the eggplant and onion slices with the dressing, turning to coat the slices lightly on both sides ; set aside.
4. Put the pepper quarters side by side in the panini maker or grill ; close the machine and cook until tender, 5 to 8 minutes ; remove them and set aside.
5. Grill as many eggplant slices as will fit comfortably side by side in the double-sided grill for 4 to 5 minutes, or until tender ; remove and repeat with any remaining eggplant slices.
6. Then grill the onion slices the same way, about 5 minutes per batch.
7. Spread the cut side of each focaccia piece with some of the pesto ; top half of the slices with 30 ml of shredded fontina cheese.
8. Top with the bell peppers, then evenly distribute the eggplant slices, onions, and remaining fontina ; place the remaining focaccia pieces,cut side down, on top.
9. Put the sandwiches in the panini maker or double-sided grill, close the machine and cook until the cheese has melted and the bread is golden brown, 3 to 4 minutes.
10. Remove the sandwiches, cut each in halfwith a sharp knife and serve.

Balsamic Vinaigrette

• 45 ml balsamic vinegar
• 15 sherry wine vinegar
• 15 ml Dijon mustard
• 1 small shallot, minced
• 10 ml chopped fresh herbs, such as thyme, tarragon, chives or parsley
• 1 ml salt
• 1 ml freshly ground pepper
• 125 ml olive oil
• 80 ml walnut oil

1. Whisk together the vinegars, mustard, shallot, herbs, salt and pepper.
2. Slowly whisk in the oils and continue to whisk until emulsified.
3. Refrigerate in a covered container, and whisk again before using.

BON APPÉTIT