scary good

new kitchen, good witch

On Halloween, my school held a sweet Dress Like Your Favorite Book Character day. Maybe walking around both my workplace and the grocery store as Amelia Bedelia inspired this fun, casual dinner. But this was one of those meals where the first, divine bite was this melting moment of, “That’s the best taste in a looooooong time.” Really, it’s just a sandwich, jarred pantry ingredients, nothing fancy. And you need to grill it this week.

I should also mention that you really don’t taste the artichoke, if that’s a dealbreaker for some Andrews readers out there.

Artichoke and Eggplant Panini

from Gourmet 2009, serves four

1 (6 oz.) jar marinated artichokes, drained and chopped

2 tablespoons mayonnaise

1 small garlic clove

1 (3/4-pound) eggplant

olive oil

1 (1-pound) loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle

1/4 pound Fontina, thinly sliced or shredded

1/3 jar roasted red peppers (optional)

1 tablespoon drained capers (optional)

Prepare a gas grill (or stovetop grill pan) for direct-heat cooking over medium-high heat. (If you do not have a grill, brown both the eggplant and sandwich in your oven broiler).

Pulse artichokes, mayonnaise, capers (optional), and garlic in a food processor until coarsely chopped.

Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 thin slices. Brush both sides of slices with olive oil and season with 1/4 teaspoon each of salt and pepper.

Grill eggplant slices, covered, turning once and brushing grilled sides with olive oil, until golden-brown and tender, about 4 minutes, then transfer to a tray.

(Since Andrew isn’t “into” eggplant, I hammered one chicken breast into an even piece and grilled along with the eggplant. Literally, with a hammer).

Brush both sides of bread with olive oil and grill, covered, without turning, until grill marks appear, about 2 minutes. (We used regular hearty sandwich bread).

Top each of 4 bread slices, grilled sides up, with cheese, peppers, and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.

Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

Enjoy with pickles, maybe some soup, and a slightly spooky movie. We love Young Frankenstein. What’s your pick?

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1 Comment

Filed under dinners, health

One response to “scary good

  1. Looks delish to me! Yum. Grilled eggplant and artichokes = Heaven!

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