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  • Prep
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  • Total
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  • Servings
    4

Feta-touille Panini

Ingredients

  • 3/4 cup extra-virgin olive oil
  • 2 large cloves garlic, minced
  • 1 eggplant, peeled lengthwise in 2 places to make strips and sliced lengthwise 1/2 inch thick
  • 1 zucchini, sliced lengthwise 1/2 inch thick
  • Salt and pepper
  • Italian seasoning
  • 1/3 cup chopped green olives
  • 8 ounces roasted red pepper strips
  • 2 sub sandwich rolls
  • 1 cup Treasure Cave® Feta Cheese
  • 2 cups romaine lettuce

Directions

  1. Preheat a sauté pan over medium heat. In the sauté pan, combine the extra-virgin olive oil and garlic.
  2. In the sauté pan add the eggplant and zucchini; season with salt, pepper and Italian seasoning. Sauté on both sides for 2 minutes. Add chopped green olives and cook ingredients together, 6 to 8 minutes. Remove vegetables, reserve oil in pan and leave heat on low.
  3. Arrange the vegetables and roasted red pepper strips on the bread loaf bottom and top with Treasure Cave® Feta Cheese and romaine lettuce. Place the sandwich on skillet underneath a sandwich grill press, or heavy bricks wrapped in foil. Return heat to medium. Press the sandwich until crisp on top, about 2 minutes. Flip and repeat. Cut sandwiches in half.

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