Bell Pepper Panini


Main Dish
Bell Pepper Panini

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Recipe Data


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    Servings and Ingredients

    Serves 4
    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


    1. 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.
    2. 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.
    3. Remove and discard skins from bell peppers. Coarsely slice bell peppers; arrange on cheese. Top with basil and remaining bread.
    4. 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


    350 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 25mg
    • Sodium: 720mg
    • Total Carbohydrates: 49g
    • Protein: 15g

    Recipe Source:

    Try-Foods International.