Photo: Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula Recipe
Ingredients
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic
- 1 sprig rosemary
- 1 small-medium firm eggplant, 8 slices 1/2-inch thick
- Salt and freshly ground black pepper
- 8 large pitas or flat breads, halved across
- 2/3 pound wedge blue cheese, 8 slices (recommended: Cambozola)
- 8 slices prosciutto
- 1 cup packed baby arugula
Directions
Heat grill pan to medium-high.
Heat the olive oil in small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes.
Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat.
Make sandwiches on split flat breads of 2 slices each eggplant, blue cheese, prosciutto and a handful of arugula.
Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weight skillets. When pan is hot, add 1 flat bread, weight down with second skillet and cans and cook 1 minute, flip, cook a minute more. Repeat process with remaining ingredients and serve.
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By Chef #958479
on August 17, 2011
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My daughter and I absolutely love this sandwich. I just cut back on the cheese a bit and it rocked!!!
By shelllee24_12722134
Saint Paul, 63
on March 08, 2010
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I made these as a surprise to my husband for lunch today because he loves blue cheese. I was so disappointed when he took two bites and then left to get Mcdonalds. I don't eat bread or cheese so I couldn't say from first hand experience, but I will say my husband is NOT a picky eater. He will eat almost anything and he didn't like this dish!
By AlexandraSPICE
Miami, FL
on February 10, 2010
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I also thought that the cambezloa would be over powering for this sandwich so I put just a few crumbles of goat cheese instead. I think the problem with the original receipe was that Rachael put too much cheese. The eggplant should be the shining star and the cheese should just be a highlight. I imagine feta would be really good too or fresh mozzarella. This is a really nice combination of flavors if you just cut back on the cheese. I also used a nice crusty ciabatta as my bread. It holds up good to the heat long enough to let the cheese get gooey. I use my George Foreman grill as my panini press.
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