By Sophie Conniff
Preheat your panini press or a large skillet over medium heat.
Slice the ciabatta loaf horizontally to create two equal pieces (top and bottom).
Drizzle 1 tablespoon of olive oil over the cut sides of the ciabatta. Use a brush or your fingers to spread it evenly.
Layer the roasted peppers, zucchini, and eggplant evenly on the bottom half of the ciabatta. Sprinkle with a pinch of salt and black pepper.
Tear the burrata into chunks and place evenly over the roasted vegetables.
Add fresh basil leaves on top of the burrata cheese.
Close the ciabatta with the top half.
Brush olive oil (remaining 1 tablespoon) onto the outside of the ciabatta loaf.
Place the sandwich onto the preheated panini press or skillet. If using a skillet, place another heavy pan on top to press the sandwich, or use a spatula to press down gently.
Grill for 3-5 minutes until the bread is crispy and golden brown and the burrata has melted slightly.
Remove from heat, slice the panini into halves or thirds, and serve immediately.
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This Sandwich Vegetarian Lunch Italian recipe is ready in 20 minutes and features small ciabatta loaf, roasted peppers, zucchini, eggplant, burrata cheese and other delicious ingredients. Contains 680 calories total.
Preheat your panini press or a large skillet over medium heat.
Slice the ciabatta loaf horizontally to create two equal pieces (top and bottom).
Drizzle 1 tablespoon of olive oil over the cut sides of the ciabatta. Use a brush or your fingers to spread it evenly.
Layer the roasted peppers, zucchini, and eggplant evenly on the bottom half of the ciabatta. Sprinkle with a pinch of salt and black pepper.
Tear the burrata into chunks and place evenly over the roasted vegetables.
Add fresh basil leaves on top of the burrata cheese.
Close the ciabatta with the top half.
Brush olive oil (remaining 1 tablespoon) onto the outside of the ciabatta loaf.
Place the sandwich onto the preheated panini press or skillet. If using a skillet, place another heavy pan on top to press the sandwich, or use a spatula to press down gently.
Grill for 3-5 minutes until the bread is crispy and golden brown and the burrata has melted slightly.
Remove from heat, slice the panini into halves or thirds, and serve immediately.
Calories per Serving: 680
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