Makes 3 paninis
Focaccia olive bread (divide and cut into approximately 4 inches pieces and then slice them into halves) (I could get three pieces from the focaccia)
(any other little dry bread can be used (If using the large sandwich bread use three pieces of it, layer different vegetables on two slices ,top with the cheese, sauces and the third slice)
9 slices Eggplant (put the slices on a girdle,drizzle oil and sprinkle salt on it. Cook both the sides for approximately 3-4 minutes or tiil slightly brown)
Instead of the eggplant you can used tofu or paneer(put the slices on a girdle,drizzle oil and sprinkle salt on it. Cook both the sides)
9 thin slices Red bell pepper
9 thin slices Yellow bell pepper
9 thin slices Capsicum
9 thin slices Tomatoes
9 thin slices Zucchini
6 thin slices Onions
1 1/2 Cheese slice
3 Tbsp grated mozzarella cheese (pizza cheese)
Sams chilli sauce
3 tsp - Mayonnaise
To taste - Mustard sauce
To taste -Salt
To taste - Black pepper powder
Preheat the griller.
Apply butter to both the slices of bread
Spread a tablespoon of the pesto on one slice.
Spread the mayonnaise on the other slice.
Put half a tablespoon of cheese over the pesto.
Layer the tomatoes, onions,grilled eggplant and drizzle a few drops of olive oil over it and sprinkle salt and black pepper.
Place the peppers, zucchini and half a tablespoon of cheese on it.
Drizzle few drops of tabasco, chilli sauce. (At this point you can add the mustard sauce to suit your taste)
Put half a cheese slice on top.
Finally top it with the other slice of bread.
Brush the butter on the both the sides of the panini and then place the panini on the griller carefully.
Grill for 5 to 6 minutes or till it turns to a nice brown colour (if your griller does not have heating on both sides then grill one side of the panini for three minutes and the turn it over and grill further for two to three minutes)
Repeat this steps with the other bread slices.
Serve hot with tomato ketchup and mustard sauce.
4 1/2 cup - Basil (stripped)
Basil pesto sauce
15 tsp- Pine nuts
3 Tbsp - Garlic (chopped finely)
1 1/2 Tbsp - Black pepper (grounded)
1/2 cup - Olive oil
2 tsp or as per taste - Salt
Put 3 cubes of Ice in the blender at medium speed.
Remove this water in a bowl.
Blend the basil, pine nuts, garlic, black pepper gradually adding the olive oil.
Add the salt and the ice water, blend it further.
Remove in a bowl.
Note : Adding of water helps to reduce the need to use more oil, thus making the pesto healthier.
The leftover pesto (without the cheese) can be used in Pastas, Sandwiches, Soups, Sauteed veg, Salads and Rice.
It can be stored for atleast a week.