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Red Pepper & Goat Cheese Panini

A quick and satisfying pressed sandwich featuring roasted red peppers, creamy goat cheese, and olive tapenade on crispy sourdough.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sandwich
  • 4 slices thick slices sourdough bread Use thick-cut to withstand pressing.
  • 1 medium red bell pepper (or jarred roasted red peppers) If using jarred, pat dry to avoid sogginess.
  • 2 teaspoons olive oil For roasting the peppers.
  • 1/2 cup olive tapenade Spread evenly for balanced flavor.
  • 1/2 cup goat cheese Warm slightly to spread easily.
  • 1 handful fresh spinach Add last to prevent wilting.

Method
 

Preparation
  1. Cut the red bell pepper in half and remove the seeds.
  2. Cut each half into thirds.
  3. Toss the pepper pieces with olive oil, salt, and pepper.
  4. Grill the peppers in a skillet or on a griddle until soft and slightly charred.
  5. Optionally, spread the outsides of the bread with butter.
  6. Spread two slices of bread with olive tapenade.
  7. Spread the other two slices with goat cheese.
  8. Top the tapenade slices with the roasted peppers and spinach.
  9. Place the goat cheese slices on top of the filled slices.
Grilling
  1. Grill the sandwiches on a panini press for about 10 minutes or use a skillet and press with a heavy frying pan until golden and pressed.
  2. Slice the panini in half and serve warm.

Notes

For best texture, serve the panini hot. Store leftovers in the refrigerator for up to 2 days and reheat in a low oven or panini press.