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Eggplant and Provolone Panini

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Eggplant and Provolone Panini

Eggplant and Provolone Panini
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
You don't need to have panini press to give an Italian twist to these grilled cheese sandwiches. The marinated eggplant and arugula deliver a piquant counterpoint to the mellow provolone. Serve with a bowl of minestrone.


  • 8 center slices from a round loaf of Italian bread
  • 1/2 pound sliced provolone cheese
  • 4 ounces bottled marinated eggplant, drained well
  • 4 cups baby arugula


  • Heat a 12-inch heavy skillet, preferably cast-iron over medium-low flame until hot.
  • Brush one side of each piece of bread with oil. Make 4 sandwiches on the unoiled sides, starting with cheese, then eggplant and arugula, then cheese.
  • Put 2 sandwiches, at a time, in skillet and put another skillet with a 2-lb weight (a large can of tomatoes, e.g.) on top. Cook until paninis are browned on bottom, 3 minutes, then remove skillet and weight, turn with a spatula and replace skillet with weight. Cook until underside is browned, 2 to 3 minutes. Make 2 more panini in same manner.