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Eggplant, Capicola & Pesto Sourdough Panini

cook time
10 Minutes
Eggplant, Capicola & Pesto Sourdough Panini
Non-GMO Square


  • 2 slices California GoldminerĀ® Sourdough Non-GMO Square Bread
  • 4 slices eggplant
  • Salt and pepper, to taste
  • 2 tsp. olive oil
  • 2 tbsp. pesto
  • 1 roasted red pepper, sliced
  • 3 slices Mozzarella
  • 5 slices capicola


Special Tools:

  • Panini Press


  1. Season eggplant with salt and pepper. Heat oil in a skillet over medium. Add eggplant to skillet, cooking until browned on both sides (approximately 3-4 minutes per side). Transfer to paper towel-lined plate to drain.
  2. Spread pesto on one side of one slice of bread. Top with eggplant, red pepper, Mozzarella, capicola and second slice of bread. Place sandwich in panini press and cook 5-10 minutes, or until bread is golden brown and cheese is melted.
Serving: 1
Course: lunch,

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