Wayne Gisslen

Eggplant, Roasted Pepper, and Fontina Panino

Preparation info

  • 1

    Sandwich
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2 slices

Method

  1. Brush both sides of the eggplant slices with oil.
  2. Cook on a grill or griddle or in a sauté pan until just tender.
  3. Remove the seeds, stem, and inner membranes from the pepper. Cut it in into two pieces and lay the pieces out flat.
  4. Cut the roll in half horizontally.
  5. Brush both halves with olive oil.
  6. Lay the eggplant slices

Per serving: Calories, 640; Protein, 27 g; Fat, 26 g (36% cal.); Cholesterol, 65 mg; Carbohydrates, 75 g; Fiber, 8 g; Sodium, 1210 mg.