Vegetable Panino

I've always preferred hot sandwiches over cold ones, so when I finally got a grill pan over the weekend I was very excited to make my first panino ever. I had some vegetables in the kitchen, so I decided to roast them and use them as fillings for the sandwich. Provolone is a great choice of cheese for this sandwich as it's sharper than other types (i.e., mozzarella) and melts beautifully. The basil adds freshness to otherwise a bit greasy sandwich.


Ingredients:
2 slices bread (I used ciabatta)
2 slices roasted eggplant
2 slices roasted red pepper
1 tbsp roasted onions
3 fresh basil leaves
1 slice provolone cheese
2-3 tsp butter or olive oil
Pam

Directions:
- Preheat the oven at 400 degrees F.
- Slice the vegetables, coat with oil and season with salt and pepper.
- Roast the vegetables on a cooking sheet for 15 minutes.
- Heat panini grill over medium heat and spray Pam.
- Brush one side of each slice of bread with butter or olive oil (I used herb butter).
- Assemble the sandwich by placing the vegetables, basil and cheese between the two slices of bread (buttered side inside).
- Cook for 2 to 3 minutes on each side until brown and crispy.