Grilled Eggplant and Provolone Panini

1 large eggplant

7 oz provolone cheese

1cup red pimento peppers olive oil

oregano

salt and pepper

Wash eggplant and cut into thick slices. Grill on outdoor barbeque grill, stovetop grill pan or indoor electric grill. Baste with olive oil while grilling. Cut panini in half horizontally. Divide eggplant slices over the base of panini. Spread provolone and pimento peppers on top off eggplant. Add salt, pepper and oregano. Grill until golden brown.

Cuban Sandwich

1teaspoon fresh orange juice

1teaspoon red wine vinegar

2 teaspoons olive oil

1sourdough baguette, cut into an 8-inch length, then lengthwise in half, inside scooped out a bit

1teaspoon Dijon mustard

3 thin slices Monterey Jack cheese

4 to 5 thin slices of sweet pickles to cover length of sandwich

2thin slices baked Virginia ham 2 to 3 very thin slices roasted pork

To make the vinaigrette, combine the orange juice, vinegar, and 1 teaspoon of the oil. Lightly brush the inside of the bread halves with vinaigrette. Spread the mustard over the bottom half of the bread. Cover with the cheese, pickles, ham, and pork. Then cover with the top bread half. To serve, cut it in half diagonally, from corner to corner.

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2160 specifications

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