Roasted Red Pepper & Garlic Panini

By • July 7, 2010 0 Comments

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Roasted Red Pepper & Garlic Panini

Author Notes: Back when I was an undergraduate student in Spain, I fell in love with the roasted red peppers that would be swimming in fragrant olive oil, at every tapas bar in town. Ever since my mom converted my partner and me to vegetarianism earlier this year, each week I try to create one new recipe to see how it fits in with our lifestyle. Memories of Spain and those delicious peppers led me to create this recipe! SarahC


Serves 2

Roasted Red Peppers and Roasted Garlic

  • 1 large organic red pepper
  • 1 whole garlic
  • 2 tablespoons Olive Oil

For the Rest of the Sandwich

  • 2 tablespoons organic mayonnaise
  • 1/2 tablespoon honey
  • 1 sprinkle mustard powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt
  • 1 loaf ciabatta
  • 6 thin slices mozzarella
  • 4 leaves fresh basil, cut in chiffonade
  • 1 1/2 tablespoons red onions, finely chopped
  1. Preheat oven to 450 degrees
  2. Thoroughly wash peppers
  3. Cut out the stem and seeds
  4. Grease a roasting pan (or a sturdy baking sheet) with 1 tablespoon of olive oil
  5. Thoroughly dry pepper halves, and place into pan, cut side down
  6. Remove a few of the dry layers of skin around the garlic, leaving the closest layers intact
  7. Cut the top of the garlic off, ensuring that each peg has been "opened"
  8. Place garlic onto a piece of foil, large enough to fully envelop it, and pour the remaining tablespoon of olive oil over the garlic
  9. Fold the foil up around the garlic and place into the roasting pan, away from the peppers
  10. Place pan into the oven, and allow to roast for 15 minutes
  11. After 15 minutes, check on peppers to see if they have began to brown. If so, allow to roast for another 10 minutes, or until there are more patches of dark brown/ black across the surface of the peppers, at which point, remove from oven and set aside to cool, allowing garlic to remain
  12. 10 minutes later, remove the garlic
  13. When cool, remove the skins of the pepper. In some areas you can use a teaspoon to coax the skin off. Fingers also work well. Once the skin is off, set aside.
  14. Place the mayo into a small mixing bowl.
  15. Add the honey, mustard powder, salt and pepper and mix
  16. Holding the garlic at the base (ensure that it is cool) squeeze the soft roasted pegs into the mayonnaise mixture.
  17. Using a fork, crush the garlic as much as possible
  18. Add the basil and stir
  19. If you have a panini maker or grill pan, begin heating it up
  20. Cut two sandwich-sized pieces of the ciabatta, keeping in mind the size of each slice of pepper
  21. Cut each piece in half to create a sandwich
  22. Spread the mayo mixture generously onto each slice, a little heavier on each bottom slice.
  23. Place 2 slices of mozzarella onto each bottom slice.
  24. Add the pepper over the cheese
  25. Top with onions and remaining cheese
  26. complete sandwiches by placing the top slice of bread
  27. Place sandwiches into panini maker of grill pan one at a time
  28. When the bread appears perfectly crisp and the inside of the sandwich has melted, you are ready to go!

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