One of my favorite movies is Ratatouille, not just because I’m a foodie, because it’s just the greatest.  The title was clever, the plot was cute, and the location was perfect.  The ambiance and theme made me absolutely fall in love with this movie.  This also sparked my interest in Ratatouille…  What exactly is Ratatouille and how can this be made in a panini?

Ratatouille, which I assumed was French, actually originated from Occitania.  Occitania is a historical region in southern Europe which includes Monaco, parts of Spain and Italy, and the southern half of France.  This dish is a small representation of each these regions.  Usually, this dish is prepared by cooking each vegetable by itself and then layering it.  Over time, this dish has adapted to many different versions and methods of making.  The most modern approach to making ratatouille is by grilling it, which is how this relates to Sani Panini…


Small Eggplant


Spanish Onion



Peppers (your preference of red or green bell peppers)

Olive Oil



Assembling (salad or layers):

1. Peel the eggplant

2. Cut the eggplant and zucchini into thin circles, relatively the same size

3. Drizzle olive oil and salt over the eggplant and zuchinni

4. Grill on the panini for 2 minutes

5. While they are grilling, start cutting the peppers and onions in slices and then cut in half.  So that the length of the peppers and onions are similar to the diameter of the zucchini and eggplant.

6. In a bowl, mash the garlic and add peppers, onions, olive oil and salt

7. Take the eggplant and zucchini off of the panini and add the peppers and onions for 2 minutes

8. Cut the tomatoes into slices (doesn’t matter if you are using cherry tomatoes or regular tomatoes)

9.  Take the peppers and onions off and cook the tomatoes for 1 minute

10. You can add all the ingredients to the panini now, just to warm them up, but leave the panini open

11. Chop some basil

12. Take all ingredients off of the panini and either mix together in a bowl with the basil OR you can layer them on a plate

*If you are making this into a salad, you can cut the veggies into thick cubes rather than slices.  I also like adding a touch of balsamic, just a little!!

**This makes great for leftovers!  You can add this into your eggs in the morning, or fry an egg and place on top.  You can also eat the salad cold, room temp, or hot.  While layering the veggies is best hot!




During my Lunch Break….

While lunch breaks are usually the best time of the day for some, its usually a very stressful time for me.  Naturally, I love finding those great spots.  So, when I’m pressed for time and want a quick, quality meal, it often times can lead to me being stressed.  Wish I was kidding.  If there aren’t any good spots around your university/work place, find a deli- and make your own custom sandwich!  Which is what I did at a sandwich joint by my work called Lenny’s, modified one of their sandwiches to make it exactly what I wanted it to be.

Fresh is the best with this kind of sandwich.  This sandwich is on whole grain bread, with turkey, prosciutto, muenster cheese, shredded red cabbage, avocado, roasted red peppers, lettuce, tomato, and onion.  Obviously, I had to grill it!  (I like how you can see the melty cheese.)


These colors are great, so here’s a closer shot:


I kept hearing about this place called Via Quadronno, and how they had great panini’s.  So I went to try it one day, and they were great!  When I go back, which I probably will, I will make sure the bread is not in a baguette form and try it with Foccacia, or another type of bread that presses in the panini well.

My friend’s sandwich:


And… this is my messy sandwich:


Now closer up..:


They’re not the prettiest, but they sure were tasty.  Mine, which was recommended to me by the waiter, consisted of:  prosciutto, fresh mozzarella, black olive paté, and fresh tomatoes.  My friends’ sandwich, vegetarian one, had goat cheese, tomatoes, chopped romaine, and black olive paté.

Both places were great, and made my lunch break feel as if I wasn’t going back to work!

Chicken Cordon Bleu Panini

When I used to hear someone say that they were making a ‘chicken cordon bleu’, I automatically assumed that they had to be some great, fancy chef. Little did I know that it’s actually very easy to make, and now we can all be those so-called great fancy chefs!!

Naturally, I have to add my own ‘college approach’ and transform this meal into a panini!


2 slices of French bread (any kind will do)

1/4 lb. of deli style Chicken Breast lunchmeat (sliced normal)

2-3 slices of Prosciutto or deli style Ham (sliced thin)

2 slices of Swiss, Havarti or Gruyere cheese

Honey Mustard


1. Spread the honey mustard on both slices of the French bread.

2. Add one slice of cheese to one slice of the bread.

3. Start layering half of the chicken lunchmeat on top of the cheese.

4. Then add the prosciutto or ham.

5. Add the rest of the chicken lunchmeat.

6. Top it off with the second slice of cheese.

7. Lastly, add your second slice of bread.

8. Grill on the panini for 2-3 minutes (long enough for the insides to be warm and melty and for the outsides to be crunchy).


Layering order: Bread, honey mustard, cheese, chicken, prosciutto, chicken, cheese, honey mustard, and bread. 

If you have extra time and want to use chicken breasts, grill it on the panini for 8-10 minutes and then layer  it in the sandwich in place of the deli lunchmeat.  Although, it usually tastes better if the chicken is lightly breaded.  You could also make your own dressing, by using equal amounts of honey and mustard, with a splash of lemon juice, and a small spoonful of mayonnaise (if you like horseradish then add a little of that too)!  This is one of those recipes you can substitute the ingredients depending on your tastes/preferences!

Guys, this would go great with a beer!  And ladies too!