Vegan Mozzarella Panini
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The following recipe and photography were provided by our friends at Miyoko’s Creamery.
Few things a better than a warm panini right off the press. Whether you practice a Vegan lifestyle or not, you’re sure to be surprised at how this non-dairy cheese and butter tastes like the real thing, which makes it an indulgent treat for everyone!
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Vegan Mozzarella Panini
Servings: 4
Ingredients
- 1 large globe eggplant, sliced ½” thick
- 2 red bell peppers
- 2 cups baby spinach
- ¼ cup olive oil
- 3 Tbsp. aged balsamic vinegar
- 2 Tbsp. chopped fresh thyme
- Salt and pepper to taste
- Miyoko’s Fresh Vegan Mozz
- 4 Ciabatta Rolls or 8 slices of your favorite Sourdough bread
- Miyoko’s European Style Cultured Vegan Butter
Instructions
- Preheat oven to 375°F.
- Roast whole red bell peppers on a sheet pan or baking dish in the oven for 30 minutes or until charred.
- Place the peppers in a paper bag and cool until they can be handled.
- Toss the eggplant slices in the olive oil, balsamic vinegar and thyme. Season with salt & pepper and grill on grill-pan until tender and caramelized. Turn over once.
- Build your sandwich.
- Cut ciabatta rolls in half or use 2 slices of your favorite Sourdough bread.
- Slice or spread cheese on the bottom slice of ciabatta or bread. Keep it light, or add as much as you like!
- Arrange in layers: red bell peppers, eggplant, and fresh baby spinach.
- Place the top on the sandwich.
- Butter bottom of the sandwich and place on grill or panini press.
- Butter the top of the sandwich.
- Either close the panini press or grill the sandwich on each side until toasty brown.
- Allow to cool for a few minutes, cut and enjoy!
