Grilled Panini With Peppers And Goat Cheese

Recipe Ingredients

1/2 cup	118ml	Mayonnaise
3 tablespoons	45ml	Capers - rinsed, chopped
1 tablespoon	15ml	Chopped parsley
1/2 teaspoon	2.5ml	Lemon juice
1/8 teaspoon	0.6ml	Freshly-cracked black pepper
2 1/2 tablespoons	37ml	Olive oil - divided
1/2 teaspoon	2.5ml	Balsamic vinegar
1 teaspoon	5ml	Minced garlic
4		Round rolls - (5" dia)
		= (such as Trader Joe's focaccia rolls)
4 oz	113g	Goat cheese - softened, and
		Sliced into 4 pieces
1		Roasted red peppers - (12 oz) - drained, patted dry,
		And cut into 1"-wide slices
1		Fresh basil - stems removed

Recipe Instructions

In a small bowl, mix the mayonnaise, chopped capers, chopped parsley, lemon juice and black pepper. Cover and refrigerate until ready to use.

In another small bowl, mix 2 tablespoons of the olive oil, the vinegar and the garlic. Split the rolls and brush the cut side of each piece of bread with the mixture.

Lightly grill the cut side of the bread and set aside.

Place a slice of goat cheese on the bottom half of each roll. Top with several slices of the roasted red pepper, covering the whole surface and trimming to fit, if necessary. Cover the red peppers with a layer of basil leaves.

Spread 1 teaspoon of the caper mayonnaise on the top half of the roll and close. Brush the outside of the roll with the remaining olive oil.

Heat the grill pan over medium-high heat. Place 2 sandwiches in the pan. Place something heavy on top (like that old chemistry book, double-wrapped in foil) and cook until there are distinct grill marks on the bottom and the rolls are golden brown, about 1 minute per side. Turn the sandwiches over and repeat. Toast the other 2 sandwiches the same way. Serve hot.

This recipe yields 4 servings.

Each serving: 435 calories; 14 grams protein; 46 grams carbohydrates; 2 grams fiber; 22 grams fat; 6 grams saturated fat; 16 mg. cholesterol; 625 mg. sodium.

Source:
The Los Angeles Times, 10-27-2004

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