What you Need
- 1 slice
- Wunderbar® Bologna, thick
- 1
- ciabatta roll
- 1 oz.
- zucchini
- 1 1/4 oz.
- eggplant
- 1 Tbsp.
- olive oil
- 1/2 oz.
- bell pepper, julienned
- Pinch
- italian seasoning
- 1 slice
- asiago cheese
- 1 Tbsp.
- softened butter
- 1 Tbsp.
- black pepper
- Pinch
- salt
How to Make It
- STEP 1
- Slice the zucchini and eggplant into ¼" slices. Then, cut the eggplant slices into quarters.
- STEP 2
- Sprinkle the eggplant and zucchini lightly with salt and pepper.
- STEP 3
- In a large skillet on medium heat, add oil and cook the zucchini and eggplant until they start to soften and lose some water.
- STEP 4
- Add the bell pepper and italian seasoning. Cook for 3 - 4 minutes until bell pepper starts to soften.
- STEP 5
- Remove from heat and set aside.
- STEP 6
- Place half of the cheese on the bottom slice of the roll. Add bologna and veggies. Then, sprinkle with italian seasoning.
- STEP 7
- Top veggies with the other half of cheese.
- STEP 8
- Place the top bun on and brush top and bottom with butter.
- STEP 9
- If you don’t have a panini press, use a skillet on medium-low heat and place a heavy skillet on the sandwich. Flip after 3 - 4 minutes and cook for another 3 - 4 minutes, or until cheese is melted.
