Sandwich with eggplant grilled meat and mozzarella

Name: Panino con melanzane grigliate e mozzarella
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 4 panini ciabatta o rosette; 1 melanzana grande a fette di 1 cm; 200 g di mozzarella fiordilatte a fette; 4 cucchiai di pesto al basilico; 50 g di pomodori secchi sott'olio; Olio extravergine, sale; Basilico fresco; Rucola fresca; Olive nere

Panino con melanzane grigliate e mozzarella

Vegetarian sandwich with eggplant grilled, mozzarella, pesto, sun-dried tomatoes and fresh Mediterranean aromas.

25 min

4 servings

Easy

The sandwich with eggplant grilled meat and mozzarella is a one-dish meal practical and substantial, suitable for lunch, an informal dinner or a buffet. Its structure alternates the soft bread of ciabatta or rosetta with the tender consistency of eggplant, with mozzarella fior di latte mozzarella to offer a delicate and moist lactic note. The basil pesto concentrates aroma and flavor, while the sun-dried tomatoes they add an intense, slightly bittersweet component. Arugula, fresh basil and black olives complete the ensemble with vegetal and savory accents. Grilling is essential to soften the eggplant and develop the characteristic toasted marks without weighing down the filling. The dish is considered a traditional gastronomic preparation, according to the recipe's association.

Instructions

Voice reading

3 steps · natural Italian voice

Grill the eggplant

Season the slices of eggplant with oil, salt and pepper. Grill them on a skillet Grill or bake at 220°C (428°F) for 3-4 minutes per side. Flip when grill marks appear and finish cooking until tender but not falling apart.

Compose the filling

Cut the rolls in half and spread the pesto on the base. Distribute the sliced mozzarella, the eggplant grills, the sun-dried tomatoes and fresh basil, keeping the filling neat to make it easier to close.

Close and serve

Complete with arugula fresh mozzarella and black olives, then close each sandwich and press it lightly. Serve immediately or let it rest for 15-20 minutes: the pesto flavors the mozzarella and the eggplant, while the bread collects the juices from the filling.

Chef's Tips

The editorial staff recommends grilling the eggplant until they are soft but still whole, so they support the filling without making the bread excessively moist.