Bread with Caramelized Tomato and Cheese

Bread with Caramelized Tomato and Cheese

From italian_kitchen_confessions
This Panini is a succulent bite of joy that will fill your mouth with a burst of flavors and textures: the crunchy panini, the sweet and velvety caramelized tomato sauce, the crispy fried eggplant and the gooey mildness of the provolone cheese! It is the ultimate Panini to make this summer.

Made with Crushed tomatoes

Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

Crushed tomatoes

cooking sketch 30 min (PREP TIME: 30 min)

cooking sketch Easy

Vegetarian

Ingredients

Crushed tomatoes Double concentrated tomato paste Organic double concentrated tomato paste
  • 6 tbsp extra virgin olive oil
  • 3/4 cup onion finely chopped
  • 1 tsp sugar brown (raw)
  • 1 can Mutti® Crushed Tomatoes
  • 1 tsp Mutti® Double Concentrate Tomato Paste
  • 1 sprig basil
  • 4 basil leaves
  • 4 slices eggplant
  • 1/4 inch thick
  • 1/2 cup breadcrumbs plain
  • 1/2 cup flour 00
  • 1 egg
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 pound bread Ciabatta in 4 rolls
  • 1/4 pound provolone cheese sliced

Recipe and image credit: italian_kitchen_confessions

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Bread with Caramelized Tomato and Cheese: Method

Make the caramelized tomato sauce

  1. Add 2 tbsp of EVOO to a pot, add the onions and 1 tsp sugar. Add 1 can of Mutti® Crushed Tomatoes and let it cook at medium temperature for about 15-20 minutes. Add 1 tbsp of Mutti® Double Concentrate Tomato Paste and cook 5 more minutes. Switch it off, add some salt and basil, cover with a lid and let it rest.

Fry the eggplants slices

  1. Slice the eggplants horizontally about 1/4 inch thickness. Coat them in flour, then in the egg wash and dredge them in breadcrumbs. Fry them at LOW TEMPERATURE in 2 tbsp of butter and 4 tbsp of olive oil. Remove them when golden brown, drain them on kitchen paper. Sprinkle with salt. Start heating your panini press.

Assemble the Panini

  1. Cut a ciabatta bread roll in half, spread a generous dollop of tomato sauce on the bottom, add 1 slice of provolone, add 1 fried eggplant, continue with one more slice of provolone cheese, add more tomato sauce, add 1 leaf of basil. Cover with the remaining half of the ciabatta.

Grill your Panini

  1. Grill the panini until the cheese has melted and grilling marks are on top. Serve and enjoy!

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