Christy Rost
celebrating home and family

Veggie and Pepper Jack Cheese Paninis

| Christy Rost
  • 1 loaf focaccia or other flat artisan bread
  • 1 cup olive oil, divided
  • 3 zucchini, rinsed and thinly sliced at an angle
  • 3 yellow squash, rinsed and thinly sliced at an angle
  • 2 Chinese eggplants, rinsed and thinly sliced at an angle
  • 8 ounces pepper jack cheese, sliced

Preheat an electric panini press or grill. Slice the bread into thick wedges and slice each wedge in half crosswise. Brush the cut sides with about ½ cup of the olive oil.

While the panini press is preheating, brush the zucchini, yellow squash, and eggplant with 3 tablespoons of olive oil. When the panini press is hot, cook the vegetables until they are soft and have nice grill marks, about 1 minute on each side.

Layer grilled vegetables and cheese on the lower half of each wedge of bread. Replace the top half and brush the outer surfaces with the remaining oil. Brush the panini press lightly with olive oil, transfer the sandwiches to the panini press, and lower the lid. Grill until the bread is lightly toasted and the cheese has melted.

If using a grill, transfer the paninis to the grill and place a large iron skillet or foil-covered brick on top of them to flatten them while they cook. When the bread is slightly toasted, flip the paninis over with a spatula and toast the other side.

Yield: 6 to 8 sandwiches

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