Toasted Provenal Panini Sandwich
Transport your taste buds to the South of France with this delectable Toasted Provençal Panini Sandwich, a culinary masterpiece bursting with rustic Mediterranean flavors. This recipe combines smoky, grilled vegetables like eggplant, zucchini, and red bell pepper, seasoned with herbes de Provence, for an authentic touch. The creamy tang of goat cheese and the savory richness of olive tapenade create a perfect balance, layered alongside sweet sun-dried tomatoes and fresh basil leaves. Sandwiched between crusty ciabatta bread and toasted to golden perfection, this panini is an irresistible fusion of textures and tastes. Perfect for lunch, a light dinner, or as a standout addition to a picnic spread, this panini is ready in just 35 minutes and will have your guests asking for seconds. Whether you’re a fan of vegetarian delights or bold Provençal flavors, this sandwich is guaranteed to satisfy.
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Recipe Information
Ingredients
- 2 loaves Ciabatta bread
- 120 grams Goat cheese
- 4 tablespoons Olive tapenade
- 6 pieces Sun-dried tomatoes
- 1 small Eggplant
- 1 small Zucchini
- 1 medium Red bell pepper
- 2 tablespoons Olive oil
- 1 teaspoon Dried herbes de Provence
- 6 pieces Fresh basil leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your grill or grill pan to medium-high heat.
Slice the eggplant, zucchini, and red bell pepper into thin slices.
In a large mixing bowl, toss the sliced vegetables with olive oil, herbes de Provence, salt, and black pepper until well coated.
Grill the vegetables on the preheated grill for about 3-5 minutes on each side, or until they are tender and lightly charred. Remove from the grill and set aside.
Slice each ciabatta loaf in half horizontally and spread 1 tablespoon of olive tapenade on one side of each half.
Spread the goat cheese evenly over the other side of each ciabatta half.
Layer the grilled vegetables, sun-dried tomatoes, and fresh basil leaves evenly on the goat cheese side of the sandwich.
Close the panini by pressing the tapenade side onto the layered vegetables.
Place the panini on a preheated sandwich press or grill pan, and toast for 5-7 minutes, or until the bread is crispy and golden brown and the filling is warm.
Slice the sandwiches in half, and serve immediately.
Nutrition Facts
Calories |
3887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 9711 mg | 422% | |
| Total Carbohydrate | 591.7 g | 215% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 31.0 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 43.7 mg | 243% | |
| Potassium | 1819 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
