Recipe courtesy of Rachael Ray
Panini with Roasted Peppers
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- Level: Intermediate
- Total: 14 min
- Prep: 7 min
- Cook: 7 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 547
- Total Fat
- 31 g
- Saturated Fat
- 16 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 90 mg
- Sodium
- 1038 mg
- Level: Intermediate
- Total: 14 min
- Prep: 7 min
- Cook: 7 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 547
- Total Fat
- 31 g
- Saturated Fat
- 16 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 32 g
- Cholesterol
- 90 mg
- Sodium
- 1038 mg
Ingredients
Directions
- Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
- Heat a nonstick griddle pan over medium heat.
- Wrap a brick completely in foil.
- Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.
