Aubergine, Red Pepper, and Fontina Panini with Spinach Salad

Ingredients for Aubergine, Red Pepper, and Fontina Panini with Spinach Salad

• जैतून का तेल (ब्रश करने के लिए)

• 1 14- to 450g aubergine, cut crosswise into 1/2-inch-thick rounds

• 2 large red peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips

• 8 1/2-inch-thick slices olive bread or country white bread

• 230g Fontina cheese, thinly sliced

• 8 tablespoons grated Parmesan cheese

• 4 tablespoons chopped fresh basil

• 4 teaspoons chopped fresh oregano

• 2 बड़े चम्मच अतिरिक्त कुंवारी जैतून का तेल

• 1 बड़ा चम्मच बाल्समिक सिरका

• 1 140g package baby spinach

How to make Aubergine, Red Pepper, and Fontina Panini with Spinach Salad

Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush aubergine rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill aubergine until tender, turning occasionally, about 6 minutes. Working in batches, grill peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes. Place 8 aubergine rounds and 8 pepper strips on rimmed baking sheet. Place remaining aubergine and peppers on work surface and slice thinly; reserve for salad.

Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 aubergine rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.

Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.

Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. Add spinach, thinly sliced aubergine, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.

Cut sandwiches in half. Serve with spinach salad.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.