Chicken and Eggplant Panini
Ingredients
- 6 chicken fillets or chicken breast
- 1 onion, thinly sliced
- 2 cloves garlic, grated
- 1 bell pepper, cut into strips
- 10 sliced mushrooms
- 2-3 eggplants
- Baguette bread or preferred bread
- Pizza cheese or sliced cheese
- 1 tablespoon mayonnaise
Marinade
- Garlic powder
- Salt
- Pepper
- Paprika
- 1 tablespoon oil
Seasonings
- Salt
- Pepper
- Aleppo pepper
- Italian seasoning or oregano or thyme to taste
Preparation
Marinate the chicken fillets with garlic powder, salt, pepper, paprika, and 1 tablespoon of oil.
Cook the marinated chicken until fully done, such as by grilling or pan-frying.
Sauté the sliced onion, grated garlic, bell pepper strips, and sliced mushrooms with salt, pepper, aleppo pepper, and Italian seasoning until softened.
Grill the eggplant slices with a little oil until tender.
Assemble the sandwich by spreading mayonnaise on the bread, adding the cooked chicken, sautéed vegetables, grilled eggplant, and cheese.
Grill the assembled sandwich in a pan or panini press until the cheese melts and the bread is toasted.
Dietary tips
For a dietary version, grill the eggplant with minimal oil and omit the cheese and mayonnaise; add tomato slices instead.
Grilling tips
If you don't have a grill or panini press, heat a pan until hot, place the sandwich in it, press with a heavy object like a glass dish, cook for a few minutes, then flip and cook the other side without pressing.
