Recipes
Grilled Vegetable Panini
4 Servings
INGREDIENTS
1 large focaccia bread, halved horizontally
1 large red pepper, quartered
1 medium sweet onion, thinly sliced
1 tablespoon Italian dressing
1/2 cup pesto sauce
1 medium eggplant, sliced in 1/2-inch rounds
1/2 cup Fontina cheese, shredded
METHOD
1.
Place your Grill in the CONTACT position and set both plate
temperatures to 450°F. Allow your plates to preheat until the READY
text appears in the display and a short beep sounds before placing
your food on the plates.
2.
Grill red pepper in Tri-Grill for about 5 minutes, or until tender.
3.
Put onion and eggplant in a bowl and cover with Italian dressing.
4.
Grill eggplant slices in Tri-Grill for 4 to 5 minutes. Repeat with
remaining eggplant and onion slices.
5.
Spread bottom slice of focaccia bread with pesto sauce and top
with cooked peppers. Top with grilled eggplant and onion. Top with
shredded Fontina cheese. Cover with top slice of focaccia bread.
6.
Place assembled sandwiches in Tri-Grill and toast until cheese melts,
approximately 3 minutes.
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