Panino Con Verdure V Recipe

Prepare loaf

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Slice the ciabatta loaf in half lengthwise. Lightly brush the cut sides with 1–2 tbs olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside cut-side up near the grill.

After grilling vegetables (see next section), spread 2 tbs of pesto evenly over the bottom half of the ciabatta. Arrange grilled vegetables over the pesto, top with mozzarella slices, chopped sun-dried tomatoes, and basil leaves. Spread remaining 2 tbs pesto on the top half of the bread and place on sandwich.

Place the assembled sandwich back on the grill (or in a panini press) cut-side down. Press gently with a heavy pan or the press and grill 3–5 minutes until the bread is crisp, cheese is softened/melting, and grill marks form. Remove, slice into 2–4 portions, drizzle with balsamic glaze and serve immediately. Sprinkle optional red pepper flakes if desired.

Prepare vegetables

Wash and dry all vegetables. Slice zucchini and eggplant lengthwise into 1/4 inch (6 mm) slices. Core and quarter the bell peppers; flatten into large pieces. Cut the red onion into thick rings or slices.

Season and oil

In a large bowl, combine 3 tbs olive oil, 1 tsp dried oregano, remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss the vegetables gently so they are evenly coated.

Grill vegetables

Place vegetables in a single layer on the hot grill or grill pan. Cook zucchini and eggplant 2–3 minutes per side until charred and tender. Grill bell peppers 3–4 minutes per side until blistered and slightly blackened; transfer to a bowl and cover with plastic wrap or a sealed container for 5 minutes to loosen skins (optional: peel). Grill onion rings 2–3 minutes per side until softened and charred. Remove vegetables to a platter and let cool slightly before assembling.

If using a cast-iron or grill pan and toasting bread there as well, you can grill the cut ciabatta faces briefly (1–2 minutes) to get char marks and extra flavor before assembling.

Slice mozzarella & prepare sun-dried tomatoes

Slice fresh mozzarella into even slices about 1/4 inch (6 mm) thick. Drain sun-dried tomatoes if packed in oil and roughly chop into smaller pieces so they distribute evenly across the sandwich.

Assemble cheese and spreads as described in Bread & assembly: spread pesto on bottom half, layer vegetables, add mozzarella and sun-dried tomatoes, top with fresh basil, then close and grill until cheese softens.

After grilling the assembled panino, drizzle with 1 tbs balsamic glaze and add remaining fresh basil leaves. Serve hot. Optional: sprinkle 1/4 tsp red pepper flakes for a little heat.