Bell Pepper Panini
Servings and Ingredients
|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|
- 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.
350 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 25mg
- Sodium: 720mg
- Total Carbohydrates: 49g
- Protein: 15g