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15 16
Grilled Vegetable Panini
4 servings
INGREDIENTS
1 large focaccia bread, halved horizontally
1 large red pepper, quartered
1 medium sweet onion, thinly sliced
1 tablespoon Italian dressing
1/2 cup pesto sauce
1 medium eggplant, sliced in 1/2-inch rounds
1/2 cup Fontina cheese, shredded
METHOD
1 Set your Hinge Selector to FLOAT and the adjustable temperature
control to 425° and allow your Tri-Grill to preheat until the green
ready light illuminates.
2 Grill red pepper in Tri-Grill for about 5 minutes, or until tender.
3 Put onion and eggplant in a bowl and cover with Italian dressing.
4 Grill eggplant slices in Tri-Grill for 4 to 5 minutes. Repeat with
remaining eggplant and onion slices.
5 Spread bottom slice of focaccia bread with pesto sauce and top
with cooked peppers. Top with grilled eggplant and onion. Top with
shredded Fontina cheese. Cover with top slice of focaccia bread.
6 Place assembled sandwiches in Tri-Grill and toast until cheese melts,
approximately 3 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Recipes
Your Tri-Grill uses the weight of the heated UPPER grill
plate to grill both sides at the same time. Use your
Tri-Grill to prepare authentic Italian Panini’s and Cuban
sandwiches, as well as to grill poultry, meat, fish,
sausages, and a variety of other foods.
Your Tri-Grill is designed to sear foods perfectly.
The special hinged top plate inherent on all Panini grills
allows the grill to be used on extra thick sandwiches
and food items.
The English translation of Panini means little breads,
or rolls and is equated with sandwiches. In the United
States, Panini has come to denote a grilled Italian
sandwich. The Panini sandwiches of today are generally
made using fresh, crusty Italian breads.
HSN_TriGrillManual0050 9/12/08 12:10 PM Page 15