Author Notes
I love grilled cheese sandwiches, but it's oh so nice to play with the variation of ingredients and cheeses. That is what I've done with this dish. I think I've perfected and found the perfect combination with this panini. —Melissa Daams
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Ingredients
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2
slices bread (whole wheat is my preference)
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2
smears of Garlic and Herb cream cheese
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1
layer of pan-fried courgette (zucchini slices)
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1
layer of pan-fried aubergine (eggpalnt slices)
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1
layer of roasted red peppers
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1 handful
shredded Mozzarella cheese
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1
generous slice of Cheddar cheese
Directions
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First begin by cooking your courgette and aubergine in a pan with a little olive oil or butter till nice and brown. Remove and set aside. Heat a grill pan or Sandwich maker at this point, too.
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Then smear a generous (optional) amount of Garlic & Herb Cream cheese on each slice of bread.
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Then layer on the pan-fried courgette and aubergine.
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Then layer on the handful of shredded Mozzarella. (A slice of fresh Mozzarella also works, it's just much more moist and makes more of a mess.)
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Then layer on a big slice of roasted red pepper. (I usually buy the pre-made kind in a jar for fast preparation).
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Then top with a big slice of Cheddar Cheese. Sandwich together with the other slice of bread and put it into a piece of parchment paper for preparation to grill in the Sandwich maker (this makes clean up so much easier)
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Or if using a grill pan, place in the grill pan and cook a few minutes each side till golden brown grill lines appear.
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