Roasted Red Pepper Panini

Makes 3 sandwiches.


  • 2 red bell peppers
  • 2 Tbsp balsamic vinegar
  • 2 sprigs of fresh rosemary (or 1 tsp dried leaves)
  • 12-16 large basil leaves
  • 6 slices bread


  1. Roast peppers as follows: Cover pan with aluminum foil.  Place peppers on foil; preheat the broiler.  Broil the peppers a few inches from heat, turning every 10-15 minutes, until charred on all sides.  Place in a paper bag and fold closed.  Set aside for 15 minutes to steam.  Peel, seed, and slice the pepper into thin strips.
  2. In quart-sized ziploc plastic bag, combine rosemary, vinegar, and 1 Tbsp water; add the pepper.  Seal the bag, squeezing out the air; turn to coat the pepper.  Refrigerate 8 hours or overnight, turning the bag occasionally.  Drain and discard the marinade.
  3. To assemble the sandwiches: layer the pepper, and basil leaves on the rolls.  Either use a panini press or grill on stovetop like you would a grilled cheese (spray the pan with non-stick olive oil to coat).

Source: Adapted from Weight Watchers “New Complete Cookbook”


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s