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Slideshow: More Sandwich Recipes 

October 2000

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Credit: © Evan Sklar

Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat the bottom of a large skillet with olive oil and heat until shimmering. Season the eggplant slices with salt and pepper and cook over moderately high heat until golden, 6 to 7 minutes per side. Top each eggplant slice with a slice of cheese and cook until the cheese begins to melt, 1 to 2 minutes. Transfer to paper towels to drain. Wipe out the skillet and add more oil. Repeat with the remaining eggplant and cheese.

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  • Arrange the tomatoes and basil on the bottom halves of the focaccia and season with salt and pepper. Top with the eggplant slices and close the panini.

  • Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in the skillet and weight them down with a smaller pan. Cook the panini until the outside is crisp and the filling is heated through, 3 minutes per side. Cut the panini in half and serve at once.

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