Roasted peppers, goat cheese and pesto panini - Hawaii News Now - KGMB and KHNL

Roasted peppers, goat cheese and pesto panini

Roasted Peppers, Goat Cheese and Pesto Panini

by Chef Stephanie van Loon

4 large bell peppers, yellow, orange and red
1 clove garlic, chopped
1T balsamic vinegar
2T olive oil
½ cup pesto
4oz goat cheese
1 red onion, grilled or raw sliced
Sliced country white bread

Preheat oven to 500 degrees.  Place whole peppers on a baking sheet and roast for 40 minutes, turning 20 minutes.  Peppers will char and become wrinkled.  Place roasted peppers in a plastic bag for 20 minutes until cool to handle and peel skin off.  In a separate bowl combine the olive oil, garlic and balsamic vinegar.  Toss the peppers in the oil mixture and refrigerate for 2 hours to let the flavors marinate.  To assemble the sandwich, spread a layer of butter on both sides of the bread, goat cheese on one side of the bread, the other side of the bread spread a layer of pesto.  On top of the goat cheese, layer the grilled onion, and peppers, top the bread.  Heat Panini press or skillet if you don't have a press and grill sandwich until cheese melts and bread is grilled.  If you're using a skillet, place the sandwich on the heated skillet, and place another skillet on top to weigh it down.  Serve immediately.  Enjoy!

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