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Eggplant, Red Pepper, And Fontina Panini With Spinach Salad

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Bon Appetit
Related tags
salad gluten free nut free vegetarian 4th of july lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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