Grilled paninis with Original Dry Pepperoni, marinated eggplant, fresh mozzarella and basil

For a decadent mozzarella panini melt, grab your sandwich press to prep this pepperoni and pickled eggplant panini recipe!


4 sandwiches


10 minutes


6-8 minutes



  • 4 panini buns
  • 227 g (8 oz) fresh mozzarella, sliced
  • 2 Italian tomatoes, sliced (or cherry tomatoes, cut in half)
  • 16 slices Fantino & Mondello Original Dry Pepperoni
  • 125 ml (1/2 cup) store-bought eggplant marinated in oil, drained
  • Marinated hot pepper rings, to taste (optional)
  • 16 leaves fresh basil
  • 1 red onion, finely chopped


  1. Slice each panini bun horizontally. Garnish the inside with slices of fresh mozzarella. Add the tomato, dried pepperoni, eggplant, hot pepper rings and fresh basil.
  2. In a frying pan with a striated base or on a panini press, heat the buns for 6 to 8 minutes or until crispy and golden, or until the cheese melts completely. Serve immediately.

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