Bell Pepper Panini

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Dish type
Dinner
Serves
4
Ready in
18 minutes

Ingredients

  • 2 medium red bell peppers, halved and seeded
  • 2 tsp. olive oil
  • 8 slices sourdough bread or 4 (4x6-inch) pieces foccacia, split
  • 1/2 cup garlic-herb spreadable cheese
  • 4 (1/2-oz.) slices provolone cheese
  • 4 oz. thinly sliced prosciutto (optional)
  • 12 to 16 basil leaves or 12 spinach leaves
  • 2 tbsp. olive oil

Directions

Prep Time
8 minutes
Cook Time
10 minutes
Ready in
18 minutes
  1. Preheat grill to medium (300°F to 350°F). Rub or brush outside of bell pepper halves with 2 teaspoons oil. Place peppers skin side down on grill. Grill, covered, 8 to 10 minutes or until skins are charred. Remove from grill and place in a large resealable plastic bag or paper bag. Close bag; let stand 5 to 10 minutes to loosen skin.
  2. Meanwhile, spread one side of each bread slice with garlic-herb cheese. Top each of 4 bread slices with provolone and (if desired) 2 slices of prosciutto. Set aside.
  3. Remove and discard skins from bell peppers. Coarsely slice bell peppers; arrange on cheese. Top with basil and remaining bread.
  4. Brush both sides of sandwiches with 2 tablespoons oil. Place sandwiches on grill. Grill, covered, 2 to 4 minutes per side or until bread is browned and cheese melts.
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Nutritional Information

Serving Size
1
Per Serving
Calories 462, Calories Fat 209, Total Fat 22g, Saturated Fat 10g, Cholesterol 34mg, Sodium 746mg, Carbohydrate 48g, Protein 14g
Serving Size1
Calories462
Calories Fat209
Calories (fat) extra45
Total Fat22g
Total Fat (extra)35
Saturated Fat10g
Saturated Fat (extra)52
Cholesterol34mg
Cholesterol (extra)12
Sodium746mg
Sodium (extra)31
Potassium130mg
Carbohydrate48g
Carbohydrate (extra)16
Fiber3g
Fiber (extra)12
Sugars6g
Protein14g
Omega30g
Vitamin A724IU
Vitamin A (extra)14
Vitamin C48mg
Vitamin C (extra)80
Iron2mg
Iron (extra)2