Eggplant and Roasted Pepper Panini with Caper Mayonnaise

A toasted panino is so much more satisfying than an ordinary sandwich. With a luscious caper mayonnaise to tie together the flavors of the grilled eggplant, roasted peppers, and cheese, this one is delicious enough to serve as an appetizer, cut into bite-size pieces and speared with toothpicks, with wine or drinks. The caper mayonnaise is good spooned over many other foods as well, such as hard-cooked eggs, sliced tomatoes, canned tuna, and green beans.

Serves 2

INGREDIENTS:

• 4 slices sourdough, ciabatta, or other rustic bread
• 2 tablespoons extra-virgin olive oil
• 3 ounces imported Italian provolone or Asiago, thinly sliced
• 1 small eggplant, grilled
• 1 roasted red pepper, cut into thin strips

CAPER MAYONNAISE:

• 2 tablespoons capers, rinsed and drained
• ½ teaspoon grated (on a Microplane) or minced garlic
• 3 tablespoons mayonnaise
• 1 tablespoon extra-virgin olive oil

INSTRUCTIONS:

1. To make the caper mayonnaise, stir together the capers, garlic, mayonnaise, and olive oil until well blended.
2. Brush one side of each bread slice with the extra-virgin olive oil.
3. Spread the caper mayonnaise on the opposite side of each bread slice.
4. Place half of the cheese on top of the mayonnaise on 2 slices of bread.
5. Top the cheese with grilled eggplant slices and roasted red pepper strips.
6. Add the remaining cheese on top of the vegetables.
7. Close the sandwiches with the oiled sides facing out, pressing down firmly.
8. Heat a stovetop grill or heavy skillet over medium heat.
9. Add the sandwiches to the grill or skillet and weigh them down with a large pot or its lid.
10. Cook the sandwiches until the bottom is toasted, about 4 minutes.
11. Flip the sandwiches over and cook for an additional 3 minutes, or until the cheese is melted and both sides are toasted.
12. Cut the panini in half and serve hot.