- Defrost the panini at room temperature for 30 mins.
- Slice the aubergine and peppers into strips and bar mark in an oven or on the panini grill.
- Strain the feta cubes so they are ready to crumble.
- Bar mark your Feel Good Panini.
- Slice the feel good panini length-ways leaving the product with a hinge.
- Fill the panini with approximately 35g of bar marked pepper and aubergine mix. Dress with freshly crumbled Feta and parsley.