Prep: 10 minutes | Cook: 10 minutes | Total Time: 20 minutes

1. Preheat panini sandwich press according to manufacturer’s instructions. Cut each eggplant lengthwise into four 1/2-inch thick slices. Toss with 2 tbsp oil and season with salt and pepper. Grill eggplant for 5 to 8 minutes or until grilled marked and very tender. Drizzle with remaining oil.

2. Layer eggplant, tomato, cheese, balsamic glaze, basil and salami in buns.

3. Grill sandwiches, in two batches, for 3 to 5 minutes or until bread is toasted and cheese melts.

Tip:
• Substitute sliced zucchini for eggplant.
• Make sure to grill eggplant slices until soft and very tender, otherwise they will have an unpleasant spongy texture.