Eggplant, Red Pepper, and Fontina Panini with Spinach Salad

Ingredients

• 5 ounce baby spinach 
• 1 tablespoon balsamic vinegar 
• 8.5 inch country bread white
• 14 ounce eggplant 
• 8 ounces fontina thinly sliced
• 4 tablespoons basil fresh chopped
• 2 tablespoons olive oil extra-virgin
• 4 teaspoons oregano fresh chopped
• 8 tablespoons parmesan cheese grated
• 2 large bell peppers red cut lengthwise into 1 1/2- to 2-inch-wide strips

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• grill
• spatula
• panini press

Directions

1. Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat).
2. Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill eggplant until tender, turning occasionally, about 6 minutes. Working in batches, grill bell peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes.
3. Place 8 eggplant rounds and 8 bell pepperstrips on rimmed baking sheet.
4. Place remaining eggplant and peppers on work surface and slice thinly; reserve for salad.
5. Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 eggplant rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 bell pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.
6. Heat panini press, panini pan, or barbecue (medium-high heat).
7. Brushpress or pan with oil (if using barbecue, lightly brush bread slices with oil).
8. Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.
9. Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper.
10. Add spinach, thinly sliced eggplant, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.
11. Cut sandwiches in half.
12. Serve with spinach salad.