Eggplant, Roasted Pepper, and Fontina Panini

Description

Eggplant, Roasted Pepper, and Fontina Panini

Yield: 2 Sandwiches

Ingredients:

4 slices eggplant, 3/8 inch thick

Olive Oil (as needed)

Salt & Pepper (as needed)

1 each roasted red pepper, de-seeded, julienne 2 each

Focaccia Buns, square 4 oz.

Fontina Cheese, sliced

Instructions:

Brush eggplant slices with olive oil and season with salt and pepper. Grill until softened. Split focaccia buns and layer with grilled eggplant, roasted red pepper, and Fontina slices. Brush both sides of the focaccia bun with olive oil and cook in a Panini press, in a sauté pan, or on a griddle. If using a sauté pan or griddle, weigh down the sandwich during cooking.

Focaccia Dough

Yield 8 Buns

Ingredients:

1 cup water, 95-110 degrees

4 tsp. active dry yeast

1 tsp. sugar

1 cup bread flour

¼ cup olive oil

1 tsp. salt

1 ½ cups of flour

1 tsp. Italian herbs, dried

1/8 tsp. hot pepper flakes

Instructions:

Place warm water in food processor bowl. Stir in yeast and sugar. Cover and let proof for 10 minutes. Add flour, olive oil and salt to food processor. Pulse 4 or 5 times with “on/off” button. Add remaining flour, herbs and hot pepper. Work the dough in the food processor until smooth and elastic. (Add additional flour or water if needed.) Let dough rise until doubled in an oiled bowl. Punch down. Weigh dough into 3 oz. balls. Allow to proof again. Bake in preheated 400 degree oven until light golden in color about 15-20 minutes.

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