My sister-in-law, Raizy has been raving about these amazing panini's she would eat growing up in Seattle, Washington. "mmm! They were perfect!!" She started describing the panini's crunch, the grilled flavor, and perfect combo of vegetables. She had me when she said, "It was called the Sabra Panini!" After the long hours of salivating for the fresh and melted mozzarella, grilled eggplant, and crunchy bread.. I realized my life was missing a Sabra Panini!
These paninis are awesome for a spring dinner, or filling lunch. If you don't have a panini maker I suggest you buy one! They are great investment.
1) Slice Tomatoes, Onions, and Eggplant. Grill the onions and eggplant in the panini maker, leave the tomatoes on the side.
2) Most paninis are made with focaccia or ciabatta bread- I used a baguette. Brush the inside of the bread with extra virgin olive oil and minced garlic.
4) When the onions and eggplant slices finish grilling- thinly slice the fresh mozzarella and put it on both sides of the bread. Layer the eggplant, tomatoes, and onions.
5) Close your soon-to-be panini and brush both sides with olive oil and minced garlic. Put in the panini maker until it is toasty, and oozing!
Eat with potato chips and a pickle, or a fresh salad!