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Eggplant, Red Pepper, and Fontina Panini with Spinach Salad


Eggplant, Red Pepper, and Fontina Panini with Spinach Salad Recipe

Ingredients:
  • Olive oil (for brushing)
  • 1 14- to 16-ounce eggplant, cut crosswise into 1/2-inch-thick rounds
  • 2 large red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips
  • 8 1/2-inch-thick slices olive bread or country white bread
  • 8 ounces Fontina cheese, thinly sliced
  • 8 tablespoons grated Parmesan cheese
  • 4 tablespoons chopped fresh basil
  • 4 teaspoons chopped fresh oregano
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 5-ounce package baby spinach
Directions:
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