Roasted Red Pepper Panini

By The Canadian Living Test Kitchen

28 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	457457 cal
pro	16 g16g pro
total fat	25 g25g total fat
sat. fat	8 g8g sat. fat
carb	43 g43g carb
fibre	6 g6g fibre
chol	26 mg26mg chol
sodium	485 mg485mg sodium
% RDI:	-
calcium	3232 calcium
iron	2222 iron
vit A	2525 vit A
vit C	113113 vit C
folate	5151 folate

The tangy roasted-pepper vinaigrette moistens the bread to make a deliciously juicy sandwich.

Ingredients

1 1jar (313 mL) jar (313 mL)roasted red peppers, drained
2 tbsp olive oil 2 2tbsp tbspolive oil
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp balsamic vinegar 1 1tsp tspbalsamic vinegar
1/4 tsp dried oregano 1/4 1/4tsp tspdried oregano
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
4 4(4 to 6 inches/10 to 15 cm long) panini bunpanini buns
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
4 lettuce leaves 4 4lettuce leaves
4 slices Swiss cheese 4 4slices slicesSwiss cheese or fontina cheese
1 avocado , peeled, pitted and sliced1 1avocadoavocados, peeled, pitted and sliced

Preparation

Slice roasted peppers into thin strips; place in bowl. Add oil, garlic, vinegar, oregano, salt and pepper; toss to coat.

Cut buns in half; spread cut sides with mustard. Layer lettuce then cheese on bottom halves; top with pepper mixture and avocado. Sandwich with tops of buns.

Keywords : Lunch; Red pepper; Cheese; Marinating; Bread;

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