Eggplant and Roasted Pepper Panini with Caper Mayonnaise

By iMages - November 14, 2020

A toasted panino is so much more satisfying than an ordinary sandwich. With a luscious caper mayonnaise to tie together the flavors of the grilled eggplant, roasted peppers, and cheese, this one is delicious enough to serve as an appetizer, cut into bite-size pieces and speared with toothpicks, with wine or drinks.

The caper mayonnaise is good spooned over many other foods as well, such as hard-cooked eggs, sliced tomatoes, canned tuna, and green beans.

Serves 2

Ingredients For Eggplant and Roasted Pepper Panini with Caper Mayonnaise:

Caper Mayonnaise

  • 2 tablespoons capers, rinsed and drained
  • ½ teaspoon grated (on a Microplane) or minced garlic
  • 3 tablespoons mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 4 slices sourdough, ciabatta, or other rustic bread
  • 2 tablespoons extra-virgin olive oil
  • 3 ounces imported Italian provolone or Asiago, thinly sliced
  • 1 small eggplant, grilled 
  • 1 roasted red pepper, cut into thin strips
  • To make the caper mayonnaise
  • Stir together the capers, garlic, mayonnaise, and olive oil until blended.

Instructions For Eggplant and Roasted Pepper Panini with Caper Mayonnaise:

  • Brush the olive oil with one side of each bread slice. 
  • Spread each slice of caper mayonnaise on the opposite side. 
  • On top of the mayonnaise, put half the cheese in 2 slices, then top with the eggplant, the roasted pepper, and the remaining cheese. 
  • Cover (oiled sides out the sandwiches, pushing down firmly.)
  • Cut the panini in half and serve hot.
  • Heat a stovetop grill or heavy skillet over medium heat. 
  • Add the sandwiches, weight them down with a large pot or its lid, and cook until they are toasted on the bottom, about 4 minutes. 
  • Turn the sandwiches over and cook for 3 minutes, or until the cheese is melted and the sandwiches are toasted on both sides.



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