If you're using thin eggpants, they conform perfecty to the shape of a baguette. If your eggplants are larger, you may have to cut them after they're cooked to fit onto the bread.
Makes 2 sandwiches
- 2 small, thin eggplants, or 1 large one (about 12 onces total), stem ends trimmed and cut lengthwise into ¼-inch-thick slices
- 2 tablespoons olive oil
- Salt and ground black pepper
- Two 6-inch lengths baguette
- 2 tablespoons Red Pepper-Garlic Mayonnaise, recipe below
- 2 tablespoons thinly sliced roasted red pepper from a jar
- 4 thin slices (2 ounces) Italian fontina cheese
- Heat a panini or sandwich press.
- Brush each sides of the eggplant with the olive oil and sprinkle with salt and pepper ; put the eggplant slices on the press, pull the top down, and cook until soft and with dark grill marks, 4 to 5 minutes, and set aside to cool.
- Slice the baguette pieces in half lengtwise and spread some mayonnaise on the ottom half of each baguette.
- Arrange the eggplant slices on top of the mayonnaise ; arrange the peppers on top of the eggplant and the cheese on top of the peppers.
- Top each sandwich with the top half of the baguette.
- Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes.
- Carefully remove from the press and serve immediately.
Red Pepper-Garlic Mayonnaise
Roasted red peppers from a jar make a wonderfully flavorful spread when pureed and mixed with a little mayonnaise.
Makes about ½ cup
- ¼ cup drained roasted red peppers from a jar
- 1 garlic clove, put through a garlic press
- 1 teaspoon lemon juice
- ¼ teaspoon cayenne pepper
- ¼ cup mayonnaise
- Combine the peppers, garlic, lemon juice and cayenne in a blender and puree until smooth.
- Scrape the mixture into a small bowl and stir in the mayonnaise until well combined.
- This will keep, tightly covered, in the refrigerator up to 3 days.
BON APPÉÉÉÉÉÉTIT
😎
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