Yield : 4 - 6 Servings
Preparation Time : 15 minutes
Total Cooking time: 20 minutes
Grilled Vegetable sandwich (Pannini) This is a wonderful vegetarian sandwich that wins fans even among the staunchest of carnivores. It has brilliant colors, and even more outstanding flavors that wake up jaded palates on hot summer days.
| Amount | Measure | Ingredients |
| 1 | loaf | sweet French bread |
| 1 | | eggplant peeled and sliced lengthwise ½" thick |
| 1 | | red onion sliced into ½" rings |
| 3 | large | tomatoes sliced thick |
| 1 | | fennel bulb sliced |
| 1/2 | cup | basil leaves (about ½ a bunch) |
| 3 | Tbsp | extra virgin Olive oil |
| 4 | slices | provolone cheese |
| 1/2 | tsp | garlic salt |
To prepare:
Heat a gas or charcoal grill on high heat, reduce heat to medium and brush all vegetables well with olive oil. Place all vegetables on grill and cook approximately 3-5 minutes on each side or until just tender. Split the loaf of bread lengthwise and brush all sides with more olive oil and garlic salt and pepper if desired. Grill cut side down until toasted. Next, arrange vegetables on the bread, top with provolone cheese and place back on grill and cover 2 minutes or until cheese melts. Remove from heat and cut finished sandwich into sections and serve hot.
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