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Feta-touille Panini

Raven Higheagle


Feta-touille Like that word? It was the only way to describe the combination of veggies and feta cheese in this panini.


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Serves 8
5 Min
5 Min
Stove Top


  • 1 1/4 c
    extra-virgin olive oil
  • 4 large
    cloves garlic, minced
  • 2 small
    eggplant, peeled lengthwise in 2 places to make strips and sliced lengthwise 1/2 inch thick
  • 2 medium
    zucchini, sliced lengthwise 1/2 inch thick
  • ·
    salt and pepper
  • ·
    italian seasoning
  • 2/3 c
    chopped green olives
  • 2 jar(s)
    (8 ounces) roasted red pepper strips
  • 4
    sub sandwich rolls
  • 2 c
    treasure cave feta cheese
  • 4 c
    romaine lettuce

How to Make Feta-touille Panini


  1. Preheat a sauté pan over medium heat.
  2. In the sauté pan, combine the extra-virgin olive oil and garlic.
  3. Add the eggplant and zucchini; season with salt, pepper and Italian seasoning.
  4. Sauté on both sides for 2 minutes.
  5. Add chopped green olives and cook ingredients together, 6 to 8 minutes.
  6. Remove vegetables, reserve oil in pan and leave heat on low.
  7. Arrange the vegetables and roasted red pepper strips on the bread loaf bottom and top with Treasure Cave Feta Cheese and romaine lettuce.
  8. Place the sandwich on skillet underneath a sandwich grill press, or heavy bricks wrapped in foil.
  9. Return heat to medium.
  10. Press the sandwich until crisp on top, about 2 minutes. Flip and repeat.
  11. Cut sandwiches in half and serve warm.

Printable Recipe Card

About Feta-touille Panini

Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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