1 Large Zucchini (1/2" slices)
1 Small White Onion (1/2" slices)
8 Smoked Virginia Ham Slices (from deli)
8 Muenster Cheese Slices (from deli)
8 Slices French Country Bread
1 tbs Canola Oil
1 tbs Butter
Salt/Pepper
(1.) Salt both sides of eggplant slices and place on wire rack for 20-30 minutes to remove moisture. Rinse and pat dry afterward and place on baking sheet. Brush with oil and sprinkle with salt/pepper. (2.) Place eggplant slices in 450˚F oven for 30 minutes. (3.) Place onions and zucchini on separate baking sheet and brush with oil, then sprinkle with salt/pepper. (4.) Place zucchini and onions in 450˚F oven for 20 minutes. (5.) Butter one side of bread and place a slice on grill pan (butter down) for each sandwich you will make. Stack on cheese, veggies, ham and then cheese again and finish with remaining slide of buttered bread. (6.) Turn heat to medium high and place weighted press* on top of sandwiches and grill. Watch carefully until the bread is grilled the desired amount and cheese becomes melted. Flip and repeat on other side. Serve with fruit or chips. This recipe makes four sandwiches.
Sammilicious!
*You can always use a brick wrapped in tin foil.
Hint: Paninis are pretty basic so change up the ingredients and make your own favorite!
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