Eggplant Taleggio Panini

Prep: 20 minutes
Cook: 10 minutes

Serves: 4

Earthy broiled eggplant, assertive peppery arugula and creamy, nutty taleggio make sandwich history when toasted in an Italian panini on rustic, hearty whole wheat rolls.

ingredients

1 medium eggplant (about 1 lb.), cut lengthwise into 8 (1/4"-thick) slices
1/4 cup olive oil
1 pkg. (14 oz.) Hearth Fired Artisan Hearty Wheat Rolls
8 leaves arugula
1 tsp. red wine vinegar
4 oz. Taleggio or fontina cheese, cut into 8 (1/4"-thick) slices

directions

1. Heat the broiler. Put the eggplant on a rack in a broiler pan. Brush the eggplant with 1 tablespoon of the oil.

2. Broil the eggplant with the top of the eggplant 7 inches from the heat for 5 minutes or until the eggplant is browned, turning the eggplant over halfway through cooking and brushing with 1 tablespoon of the oil.

3. Bake the rolls according to the package directions. Cut the rolls in half.

4. Put the eggplant, arugula, 1 tablespoon of the oil and vinegar in a medium bowl. Toss to coat. Put the bottom halves of the rolls on a work surface. Top each with 1 slice each of eggplant, arugula, cheese and remaining roll halves.

5. Heat a panini or sandwich press according to the manufacturer’s directions until hot. (Or, use a cast-iron skillet or ridged grill pan.) Brush the tops of the sandwiches with the remaining oil.

6. Put the sandwiches oil-side down on press, closing the lid onto the sandwiches. Cook the sandwiches for 5 minutes (if cooking in a skillet or grill pan, press with a spatula occasionally/weighted down with another cast-iron skillet/foil-covered brick), until they’re lightly browned and the bread is crisp and the cheese melts.

TIP: Time-Saving Tip: Cook the eggplant in a grill pan instead of broiling.