A while ago I made an eggplant and mozzarella panini that I really enjoyed. While I was eating it ideas started to form about other tasty sandwiches. The ideas percolated over the intervening days and came to fruition recently when I realized that that I had some chickpeas that needed to be used and a freezer full of roasted red peppers. I had been thinking about a grilled eggplant and zucchini sandwich with roasted red peppers and the leftover chickpeas inspired my to add some hummus to the sandwich. Hummus is one of my favorite dips and I am constantly looking for new ways to enjoy it. Using it as a condiment in a sandwich is something that I have been wanting to try for a while and this was the perfect chance. I also wanted some cheese in my sandwich and since I already had a lot of ingredients that I associate with Greek cuisine, I thought that some crumbled feta would go nicely. I finished the sandwiches off with a splash of balsamic vinegar for even more flavour and a bit of a kick. With the sandwiches contents decided, the only thing left was the bread. I really like the texture of whole grained bread and since it is also healthier I tend to always pick it up and I used some for these sandwiches. The grilled panini sandwiches turned out great! They were nice and warm and full of flavour and oh so good! Everything in this sandwich just worked really well together. I liked the way that the crumbed feta kind of melted into the sandwich and splash of balsamic vinegar was perfect. I have a feeling that I will be making these sandwiches again and again.
Note: I just used a plain hummus but you could easily drop the roasted red peppers and use a roasted red pepper hummus of any other flavour of hummus would go well in this sandwich. I am looking forward to making these sandwiches again and using roasted garlic hummus or maybe sun dried tomato hummus or maybe even sun dried olive hummus.
Grilled Vegetable Panini(makes 4 sandwiches)
2 zucchini (cut into thin slices)
1 eggplant (cut into thin slices)
* olive oil
oregano, salt and pepper to taste
4 roasted red peppers
1 cup feta (crumbled)
4 tablespoons hummus
8 slices of bread
1. Lightly brush the zucchini and eggplant in olive oil and season with oregano, salt and pepper.
2. Grill the vegetables over medium-high heat until tender and nice and golden brown.
3. Assemble sandwich including a slash of balsamic vinegar.
4. Lightly brush the bread in olive oil and grill until golden brown on both sides.
Grilled Portobello and Roasted Red Pepper Sandwich with Pistachio Pesto
Eggplant and Mozzarella Panini
Chicken and Roasted Red Pepper Panini with Cilantro Pesto and Feta
Balsamic Glazed Chicken Sandwich with Roasted Red Peppers and Goat Cheese
Zucchini Bread with Roasted Red Peppers and Feta