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I love veggie paninis! I like to use my grill for a variety of sliced veggies--zucchini, red bell peppers, onions, portobello mushrooms and eggplant are especially good. I just brush the veggies with olive oil and then season with salt, pepper, and any herb blend that appeals to me at the time. You can cook up a bunch at a time and the veggies will hold for at least 3 days. Then you can make your paninis using a good bread and some cheese for a meatless panino, or add a meat of your choice for a healthier version of the paninis that you're already making. (Healthier, of course, depending on the amount of oil and cheese you use!!)
My only other advice is that unless you have some really terrific, young, fresh eggplant, I'd advise that you salt it for about 30 minutes before you grill it to draw out some of the bitterness.
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I don't own a panini maker, but when I think of pressed sammies, I can't help but think of pizzas, as well. That being said, I would think you could put any combination you would find on a pizza IN a panini, just maybe a little less sauce/pesto. As for the meat and cheese, you may want to add some carmelized onions, peppers, and/or cherry tomatoes to their current favorites and reduce the meat and cheese a bit. This way, you'll be getting some veggies in them along with their favorites.
Good ones Karyn...I totally forgot about the mushrooms and eggplant. I especially like Japanese eggplant!
Daphne
Keep your mind wide open.