Eggplant, Red Pepper, and Fontina Panini with Spinach Salad

A gourmet grilled sandwich featuring layers of tender eggplant, roasted red peppers, and melted Fontina cheese, complemented by fresh herbs and Parmesan. Served with a refreshing spinach salad tossed with the remaining grilled vegetables.

4 servings

42 min

Published October 4, 2025

Ingredients

•2 tablespoons Olive oil
•1 whole eggplant
•2 large red bell peppers
•8 slices olive bread
•8 ounces Fontina cheese
•8 tablespoons Parmesan cheese
•4 tablespoons fresh basil
•4 teaspoons fresh oregano
•2 tablespoons extra-virgin olive oil
•1 tablespoon balsamic vinegar
•5 ounces baby spinach

Cooking Instructions

1.
Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill eggplant until tender, turning occasionally, about 6 minutes. Working in batches, grill bell peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes. Place 8 eggplant rounds and 8 bell pepper strips on rimmed baking sheet. Place remaining eggplant and peppers on work surface and slice thinly; reserve for salad.
15 min
2.
Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 eggplant rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 bell pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.
10 min
3.
Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.
10 min
4.
Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. Add spinach, thinly sliced eggplant, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.
5 min
5.
Cut sandwiches in half. Serve with spinach salad.
2 min

Ingredients

•2 tablespoons Olive oil

•1 whole eggplant

•2 large red bell peppers

•8 slices olive bread

•8 ounces Fontina cheese

•8 tablespoons Parmesan cheese

•4 tablespoons fresh basil

•4 teaspoons fresh oregano

•2 tablespoons extra-virgin olive oil

•1 tablespoon balsamic vinegar

•5 ounces baby spinach

Cooking Instructions

Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill eggplant until tender, turning occasionally, about 6 minutes. Working in batches, grill bell peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes. Place 8 eggplant rounds and 8 bell pepper strips on rimmed baking sheet. Place remaining eggplant and peppers on work surface and slice thinly; reserve for salad.

15 min

Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 eggplant rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 bell pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.

10 min

Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.

10 min

Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. Add spinach, thinly sliced eggplant, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.

5 min

Cut sandwiches in half. Serve with spinach salad.

2 min