Kurt von Schleicher
Cruise & Vacation Consultant

Sea Fare

July 2018

Vegetable Panini

Serves 6


  • 12 ounces fresh eggplant (sliced ¼ inch)
  • 12 ounces zucchini (sliced ¼ inch)
  • 12 ounces squash (sliced ¼ inch)
  • 2 ounces sun-dried tomatoes
  • 1 ounce garlic cloves (chopped)
  • 1 ounce fresh oregano leaves (chopped)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt to taste
  • Cracked black pepper to taste
  • 1 cup basil pesto
  • 6 focaccia breads (cut into 4-inch squares)
  • 6 ounces fresh buffalo mozzarella (sliced)
  • 6 ounces fresh romaine lettuce leaves
Basil Pesto
  • ½ pound fresh basil (picked)
  • 1 tablespoon garlic clove
  • 2 teaspoons pinenuts (toasted)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon anchovy filet (chopped)
  • 1½ cups olive oil
  • ¼ cup Parmesan cheese (grated)
  • Pinch kosher salt
  • Pinch white pepper (ground)

Method for Basil Pesto

Add all the ingredients for the basil pesto in a food processer and slowly add the oil. Do not over-mix or the basil will turn brown. Season as needed, remove and place in the refrigerator.

Method for Vegetable Panini

Marinate sliced vegetables and tomatoes with the garlic, oregano, olive oil, salt, pepper, and half of the basil pesto in the refrigerator for one hour. Drain any extra liquid, and cook on a flat grill or panini press/grill. Spread focaccia with the rest of the pesto, then add the mozzarella cheese and top with the grilled vegetables. Finish on the panini press; place the romaine lettuce leaves inside of each panini. Cut each in half, and serve.

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Kurt von Schleicher
Cruise & Vacation Consultant