This light vegetarian panini recipe is full of flavor. Grilled eggplant replaces the meat, but feels decadent in combination with the thickly sliced feta and farmhouse-style bruschetta spread. It packs easily for a picnic and can be sliced into wedges to share family style. Once you've tried our Sun-dried Tomato Bruschetta Spread you won't want to eat a sandwich without it.
SHOPPING LIST:1 ciabatta loaf, sliced down the middle
1 medium eggplant, sliced in 1/2" rounds
4 Tbsp Bella Cucina Extra Virgin Olive Oil, divided
1 tsp Bella Cucina Wild Oregano & Sage Salt
1/2 tsp Red Pepper Flakes
1/3 cup Bella Cucina Sun-dried Tomato & Basil Bruschetta Spread
1 block sheep's milk feta
1 cup micro greens or arugula
Toss sliced eggplant with 2 Tbsp Bella Cucina Extra Virgin Olive Oil, Bella Cucina Wild Oregano & Sage Salt, and chili flakes. Grill over medium heat until cooked through, about 5 minutes on each side.
Brush remaining Bella Cucina Extra Virgin Olive Oil on the inside of the ciabatta and toast on a warm skillet until lightly browned. Spread each side with Bella Cucina Sun-dried Tomato & Basil Bruschetta Spread to coat.
To assemble sandwich, layer eggplant, slicked feta cheese, and micro greens. Slice to serve.