Grilled panini with peppers and goat cheese
Grilled panini with peppers and goat cheese
Rating: (1 rated)
Recipe Yield: Total time: 25 minutes | Serves 4
1/2 cup mayonnaise 3 tablespoons capers, rinsed and chopped 1 tablespoon chopped parsley 1/2 teaspoon lemon juice 1/8 teaspoon freshly cracked black pepper 2 1/2 tablespoons olive oil, divided 1/2 teaspoon balsamic vinegar 1 teaspoon minced garlic 4 (5-inch) round rolls (such as Trader Joe's focaccia rolls) 4 ounces goat cheese, softened, sliced into 4 pieces 1 (12-ounce) jar roasted red peppers, drained, patted dry and cut into 1-inch-wide slices 1 bunch fresh basil, stems removed

Step 1 In a small bowl, mix the mayonnaise, chopped capers, chopped parsley, lemon juice and black pepper. Cover and refrigerate until ready to use.

Step 2 In another small bowl, mix 2 tablespoons of the olive oil, the vinegar and the garlic. Split the rolls and brush the cut side of each piece of bread with the mixture.

Step 3Lightly grill the cut side of the bread and set aside.

Step 4Place a slice of goat cheese on the bottom half of each roll. Top with several slices of the roasted red pepper, covering the whole surface and trimming to fit, if necessary. Cover the red peppers with a layer of basil leaves.

Step 5Spread 1 teaspoon of the caper mayonnaise on the top half of the roll and close. Brush the outside of the roll with the remaining olive oil.

Step 6Heat the grill pan over medium-high heat. Place 2 sandwiches in the pan. Place something heavy on top (like that old chemistry book, double-wrapped in foil) and cook until there are distinct grill marks on the bottom and the rolls are golden brown, about 1 minute per side. Turn the sandwiches over and repeat. Toast the other 2 sandwiches the same way. Serve hot.

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