Recipe

Red pepper & mozarella panini

Photo 1 of 2
by Kitchen Butterfly

Photo 2 of 2
by Kitchen Butterfly

This recipe was entered in the contest for Your Best Red Pepper Recipe
Chef
Kitchen Butterfly's Notes: This was a last minute, rush-home from work, absolutely delicious sarnie which is simple too. I roast my peppers by the batch on by BBQ - that way I get a lot done and get the sweet smokiness...
This was a last minute, rush-home from work, absolutely delicious sarnie which is simple too. I roast my peppers by the batch on by BBQ - that way I get a lot done and get the sweet smokiness from the coals. Then I bag them, skin them, de-seed them and keep some flat, sprinkled with olive oil and salt and hidden at the back of the fridge. I use these in my sarnies and salads

Expand Collapse

2 slices of bread (I used a rectangular piece torn from Turkish pide and sliced open) Ask a question about this ingredient

Heat up a griddle pan and then lightly brush on some oil
Ask a question about this step
When the pan is hot, place one slice of bread on, layer on the mozzarella, followed by the red pepper, sprinkle some salt and pepper and then top with the other slice of bread.
Ask a question about this step
To flatten the sandwich, place a heavy pot/pan (with a clean bottom) on the sandwich and let toast for a minute or two till the underside is toasted.
Ask a question about this step
Carefully flip over and then repeat the weighting down with the pot/pan till both sides are toasted
Ask a question about this step
Enjoy
Ask a question about this step