Grilled Mediterranean Panini
Paninis, while a fairly new trend in North America, are an Italian staple, to be found at any street side café. Recreate your own little slice of Italy with this vegetarian Panini bursting with Mediterranean flavours. Tofu slices, while not a traditional ingredient, adds a much needed protein boost to make this Panini a complete meal on its own. Feel free to substitute your favourite veggies; think grilled zucchini or red pepper, and come up with your own twist on an Italian classic. Presto!
Prep time: 20 min Cooking time: 1-2 min Servings: 4
1 Japanese eggplant, sliced
3-4 Tbsp. olive or vegetable oil
½ cup onion, thinly sliced
½ cup mushrooms, thinly sliced
¼ pkg pan fried Sunrise Firm Tofu
1 piece flat bread
1 Tbsp. sundried tomato pesto
4 artichoke hearts, sliced
4 leaves fresh basil
¼ cup baby spinach leaves
½ cup low-fat, low-sodium mozzarella cheese
1. Take the eggplant and half it lengthwise. Take that half of the eggplant and then slice it lengthwise again into thin slices. Do the same with the other half. Brush slices on both sides with 1 –2 Tbsp of oil. Heat a large skillet or grill pan over medium high heat. When hot, add sliced eggplant and cook until it is soft. Set aside.
2. In a saucepan or skillet, heat 1 Tbsp of oil and when hot sauté sliced onions and mushrooms until soft. Set aside.
3. Drain tofu and pat with a paper towel. Cut the tofu into quarters. Take one-quarter piece and cut thin slices. Store (link) the rest of the tofu in the refrigerator to be used for other recipes. Heat a skillet or grill pan over medium high heat. Add 1 Tbsp of oil and when hot, fry tofu on each side until golden brown. Set aside.
4. Preheat a Panini maker, grill pan, or griddle over medium heat to medium-high heat.
5. Spray top and bottom grill with oil.
6. Cut flatbread in half. Spread tomato pesto on both halves.
7. Layer on sautéed eggplant, mushroom, onion, artichoke hearts, tofu, spinach, basil, and cheese onto one half of the flatbread.
8. Top with other half of the flatbread and place onto Panini grill. Repeat.
9. Grill the sandwich for 1-2 minutes, until the bread is crisp and golden and cheese has melted.
10. Cut in half diagonally and serve immediately.
If you do not have a Panini grill, you can make the Grilled Mediterranean Panini in a toaster oven or regular oven. Simply bake the Panini until the cheese has melted. The flatbread won’t be quite as toasty and you’ll be missing the grill marks, but you will still enjoy the great savoury flavour of the recipe!
Calories: 290 Fat: 7g (Saturated Fat: 3g) Carbohydrates: 35g Protein: 21g Fibre: 5g Sodium: 440mg Cholesterol: 5mg Calcium: 30% Iron: 20%
As per one serving size (297g)
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