Melted Vegan Mozz, grilled veggies, and crusty bread.
What could be better?

Ingredients

• 1 Large Globe Eggplant Sliced ½” thick
• 2 Red Bell Peppers
• 2 C Baby Spinach
• ¼ C Olive Oil
• 3 T Aged Balsalmic Vinegar
• 2 T Chopped Fresh Thyme
• Salt and pepper to taste
• Miyoko’s Double Cream Garlic Herb Cheese Round or Miyoko’s Fresh VeganMozz
• 4 Ciabatta Rolls or 8 slices of your favorite Sourdough bread
• Miyoko’s European Style Cultured Vegan Butter

Method

1. Preheat oven to 375.
2. Roast whole red bell peppers on a sheet pan or baking dish in the oven for 30 minutes or until charred.
3. Place the peppers in a paper bag and cool until they can be handled.
4. Toss the eggplant slices in the olive oil, balsamic vinegar & thyme, season with salt & pepper and grill on grill-pan until tender and caramelized. Turn over once.
5. Build your Sandwich.
6. Cut Ciabatta Rolls in half or use 2 slices of your favorite Sourdough bread.
7. Slice or spread cheese on bottom slice of ciabatta or bread -- keep it light, or add as much as you like! 
8. Arrange in layers: red bell peppers, eggplant, and fresh baby spinach.
9. Place the top on the sandwich.
10. Butter bottom of the sandwich and place on grill or panini press.
    
11. Butter the top of the sandwich.
12. Either close the panini press or grill the sandwich on each side until toasty brown. 
13. Allow to cool for a few minutes, cut & enjoy!

Special thanks to @miyokoscreamery for this delicious recipe!