Summer Vegetable & Egg Paninis

Heat a small pot of water to boiling on high. Once boiling, carefully add the eggs and cook for exactly 9 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and thinly slice.

While the eggs cook, wash and dry the fresh produce. Cut the squash lengthwise into four ¼-inch-thick planks (you may have extra squash). Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the baguettes. Halve the tomatoes. Place in a bowl; season with salt and pepper. Medium dice the cheese. Roughly chop the parsley leaves and stems. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the squash in a single layer. Season with salt and pepper. Cook 3 to 4 minutes per side, or until lightly browned. Transfer to a plate. Season with salt and pepper. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the garlic and half the vinegar; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat; stir in the olives. Season with salt and pepper to taste.

Place the baguettes on a work surface. Divide the chile mayonnaise between the baguette tops. Top the baguette bottoms with the cooked pepper, cooked squash, and sliced eggs. Season the eggs with salt and pepper. Complete the paninis with the baguette tops. Wipe out the pan used to cook the pepper. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until the bread is lightly browned. (If the pan seems dry, add 1 tablespoon of olive oil before flipping.) Transfer to a cutting board; halve on an angle.

While the paninis cook, in a medium bowl, combine the tomatoes, cheese, parsley, remaining vinegar, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Transfer the cooked paninis and salad to serving dishes. Enjoy!