Roasted Eggplant Panini

I eat a lot of sandwiches…and I do mean A LOT.  But seldom are they the kind of sandwiches you would think: ham and cheese? Turkey and tomato? BLT? Never! My mind just doesn’t lean towards those simple, run-of-the-mill sandwiches.  Rather, I like vegetarian sandwiches–roasted vegetables, toasted bread, brown mustard, cheese, and spices for a clearly delicious lunchtime treat.

This Marinated Eggplant Sandwich is just what I crave: roasted, savory eggplant pressed between fresh french bread, brown mustard, and brie.  The below recipe is merely a stacked sandwich of Monday’s post for Jim Lahey’s Marinated Eggplant.  Prepare eggplant according to instructions and pair with nice bread and serve hot or cold (I prefer hot).

Roasted Eggplant Panini

For the full recipe to this sandwich, see a previous post on Jim Lahey’s Marinated Eggplant.

Ingredients:

* 1 marinated eggplant slice

* 1/2 fresh french baguette

* brown mustard, to taste

* brie, to taste

1.) Assemble sandwich: cut baguette in half lengthwise, add eggplant, brown mustard, and brie.

2.) Cook on panini press or Foreman Grill: Press down on hot grill for 5 minutes, or until cheese is melty and sandwich is golden brown.

3.) Cut in half and enjoy! Makes 1 sandwich.

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