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Arugula, Roasted Red Pepper And Prosciutto Panini

Country.Chef's picture
Ingredients
  Red bell peppers 2 Large
  Eggplant slice 4 (Each Approximately 1 /4 Inch Thick)
  Olive oil 1 Tablespoon
  Salt To Taste
  Commercial mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 1 1⁄2 Teaspoon
  Garlic clove 1 Small, mashed in a mortar or minced
  Basil leaves 1⁄4 Cup (4 tbs), cut into fine ribbons
  Focaccia/4 soft french rolls, split horizontally 12 Ounce, quartered and split horizontally
  Thin prosciutto slices 2 Ounce (4 Pieces)
  Arugula 1 1⁄4 Bunch (125 gm), tough stems removed, washed and dried
  Ground black pepper To Taste
Directions

GETTING READY
1) Preheat oven to 400 degrees F.

MAKING
2) Roast the peppers and arrange them in baking sheet.
3) Put in oven and bake for 30 minutes turning several times till skin looks charred.
4) Take it out from oven and let it cool. Once cooled slip off the skin. Halve and remove the stems, seeds and ribs.
5) Bake eggplant in oven baste olive oil on both sides.
6) Sprinkle salt over it and put in a baking sheet.
7) Bake turning once for approximately 30 minutes till soft. Keep it aside.
8) In a small bowl mix mayonnaise, lemon juice, garlic, salt and basil.
9) Prepare sandwiches spreading mayonnaise on the split bread.
10) Layer with prosciutto, arugula and roasted pepper.
11) Sprinkle salt and pepper to taste.
12) Place the eggplant slices over it.
13) Cover sandwiches in plastic wrap and pack in a cooler.

SERVING
14) Serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Sandwich
Interest: 
Holiday, Gourmet
Ingredient: 
Pepper
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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