Pam Braun

Onion and Pepper Panini

¼ cup olive oil
1 large onion, sliced
1 large green pepper, seeded and sliced
1 large red pepper, seeded and sliced
1 clove fresh garlic, minced
½ whole wheat baguette
6 fresh basil leaves
2 slices part-skim mozzarella, veggie, or soy cheese
Canola oil spray
Salt and pepper

If you have a panini grill, that’s great. If not, cover an ordinary brick well with aluminum
foil and use it to compress your panini.  In a large skillet, heat 2 tablespoons of the olive oil

over medium heat. Add the onions, green pepper, red pepper, and garlic. Sauté the vegetables

until tender. Salt and pepper to taste. Set aside.

Cut the bread into 2 sandwich portions, and then cut the very top off of the bread so
the top and bottom are both flat. Brush the bread, top and bottom, and the insides,
with the remaining olive oil. Place on preheated griddle to lightly toast one side of the bread.

The lightly toasted sides will be the inside of the sandwiches. Remove from griddle.
Layer the vegetables on the toasted sides of the 2 pieces of bread. Top with basil,
cheese, and the tops of the bread. Place the sandwiches on the panini grill or on a
griddle.


If using a panini grill, cook according to panini grill instructions until sandwich is
cooked. If using the griddle, place the foil-covered brick on top of the sandwich.
Cook for about 3 minutes and remove the brick. Flip the sandwich, replacing the foil

covered brick on top of the sandwich. Cook for another 3 minutes.

Serve hot and enjoy!

Serves 2