Cheesy Vegetable-Bacon Panini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1081
- Total Fat
- 63
- Saturated Fat
- 28
- Carbohydrates
- 70
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 48
- Cholesterol
- 154
- Sodium
- 2114
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
Ingredients
8 slices bacon
1 zucchini, cut into 1/4-inch lengthwise slices
One 12-ounce jar marinated artichoke hearts, drained and roughly chopped, marinade reserved
Kosher salt and freshly ground black pepper
4 ciabatta rolls, halved lengthwise
One 6-ounce jar roasted red peppers, drained and roughly chopped
2 cups shredded fontina or mozzarella cheese, or a blend of both
1/2 cup baby arugula
Directions
- Preheat the oven to 400 degrees F. Line the inside of a 10-inch skillet, the outside of an 8-inch skillet and the bottom of 2 baking pans with nonstick foil.
- Lay the bacon slices on one pan and the zucchini slices on the other. Brush the zucchini with the reserved artichoke marinade and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the bacon is crispy and the zucchini has softened, 15 to 20 minutes. Let cool slightly.
- Lay out the bottom halves of the ciabatta rolls and top each with 2 bacon slices and 1 zucchini slice. Divide the artichoke hearts, roasted red peppers, cheese and arugula among the sandwiches and top with the remaining ciabatta halves.
- Heat the larger skillet over medium heat and add 2 of the sandwiches. Place a hand towel inside the smaller skillet and use it to press the smaller skillet down onto the sandwiches, creating a sandwich press. Continue pressing until the sandwiches are a bit flattened and browned, 3 to 4 minutes. Remove the smaller skillet and flip the sandwiches. Press the smaller skillet down again to brown the other side, another 2 to 3 minutes. Repeat for the remaining sandwiches. Slice and serve hot.