Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 4 ciabatta rolls or other sturdy sandwich rolls
– 1 cup arugula
– 8 ounces fresh mozzarella, sliced
– 1/4 cup sun-dried tomatoes, thinly sliced
– 1/4 cup pesto sauce
– Olive oil or cooking spray (for grilling)
Instructions:
1. **Prepare the Eggplant:**
– Preheat a grill or grill pan over medium-high heat.
– Brush the eggplant slices with olive oil on both sides and season with salt and pepper.
– Grill the eggplant slices for 3-4 minutes per side, until tender and grill marks appear. Set aside.
2. **Assemble the Panini:**
– Slice the ciabatta rolls in half horizontally.
– Spread a thin layer of pesto sauce on the bottom half of each roll.
– Layer the grilled eggplant slices on top of the pesto.
– Add slices of fresh mozzarella over the eggplant.
– Top with sun-dried tomatoes and a handful of arugula.
– Close the sandwich with the top half of the roll.
3. **Grill the Panini:**
– Preheat a panini press or a grill pan over medium heat. If using a grill pan, place a heavy skillet or pan on top of the sandwiches to press them down.
– Lightly brush the outside of the rolls with olive oil or spray with cooking spray.
– Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
4. **Serve:**
– Remove the panini from the grill and let them cool for a minute.
– Slice each panini in half and serve hot.
Enjoy your Grilled Eggplant, Arugula, and Mozzarella Panini, a delicious and satisfying vegetarian sandwich perfect for lunch or dinner!
