Recipe
Main Dish
Bell Pepper Panini
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 medium red bell peppers, halved and seeded | ||
| 2 tsp. Hy-Vee Select olive oil | ||
| 8 slice(s) Asiago garlic bread or 4 (4-by-6-inch) pieces foccacia, split | ||
| ½ c. light garlic-herb spreadable cheese | ||
| 4 (1/2 oz each) slices reduced-fat provolone cheese | ||
| 4 oz. thinly sliced prosciutto, optional | ||
| 12 to 16 basil leaves or 12 spinach leaves |
Directions
- Preheat grill to medium (300°F to 350°F). Rub or brush outside of bell pepper halves with 2 teaspoons oil. Place peppers skin-side-down on grill. Grill, covered, 8 to 10 minutes or until skins are charred. Remove from grill and place in a large resealable plastic bag or paper bag. Close bag; let stand 5 to 10 minutes to loosen skin.
- Meanwhile, spread one side of each bread slice with garlic-herb cheese. Top each of 4 bread slices with provolone and (if desired) 2 slices of prosciutto. Set aside.
- Remove and discard skins from bell peppers. Coarsely slice bell peppers; arrange on cheese. Top with basil and remaining bread.
- Coat both sides of sandwich with nonstick cooking spray. Place sandwiches on grill. Grill, covered, 2 to 4 minutes per side or until bread is browned and cheese melts.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 25mg
- Sodium: 720mg
- Total Carbohydrates: 49g
- Protein: 15g
Recipe Source:
Try-Foods International.