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!