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Grilled Panini w/Peppers & Goat Cheese




Source of Recipe


by Millie, from LATimes


List of Ingredients




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

Recipe



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

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.

4. Lightly grill the cut side of the bread and set aside.

5. Place 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.

6. Spread 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.

7. Heat 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.

Total time: 25 minutes
Servings: 4

NOTE: Reserve remaining mayonnaise mixture for another use.


Each serving: 435 calories; 14 grams protein; 46 grams carbohydrates; 2 grams fiber; 22 grams fat; 6 grams saturated fat; 16 mg. cholesterol; 625 mg. sodium.