Grilled eggplant and provolone panini, Cuban sandwich – Villaware 2160 User Manual
Page 7
Grilled Eggplant and Provolone Panini
1 large eggplant
7 oz provolone cheese
1 cup red pimento peppers
olive oil
oregano
salt and pepper
Wash eggplant and cut into thick slices. Grill on outdoor barbeque grill, stovetop grill pan or
indoor electric grill. Baste with olive oil while grilling. Cut panini in half horizontally. Divide
eggplant slices over the base of panini. Spread provolone and pimento peppers on top off eggplant.
Add salt, pepper and oregano. Grill until golden brown.
Cuban Sandwich
1 teaspoon fresh orange juice
1 teaspoon red wine vinegar
2 teaspoons olive oil
1 sourdough baguette, cut into an 8-inch length,
then lengthwise in half, inside scooped out a bit
1 teaspoon Dijon mustard
3 thin slices Monterey Jack cheese
4 to 5 thin slices of sweet pickles to cover length of sandwich
2 thin slices baked Virginia ham
2 to 3 very thin slices roasted pork
To make the vinaigrette, combine the orange juice, vinegar, and 1 teaspoon of the oil. Lightly
brush the inside of the bread halves with vinaigrette. Spread the mustard over the bottom half of
the bread. Cover with the cheese, pickles, ham, and pork. Then cover with the top bread half.
To serve, cut it in half diagonally, from corner to corner.
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