AKA: The Produce Panini
Alan Bennett
Ingredients:
1 Tablespoon extra virgin olive oil
5 Tablespoons of butter, at room temperature, divided
1 Vidalia (or Sweet Onion), sliced thin
1 Red Bell Pepper, sliced thin
1 Yellow Bell Pepper, sliced thin
1 Tomato, sliced ¼" thick
Kosher Salt
Black Pepper
1 Tablespoon of water
8 slices of whole grain bread
4 slices of Baby Swiss Cheese
4 slices of Smoked Gouda Cheese
Cooking Directions:
Prep the Veggies:
Slice onion & peppers and cook in a large sauté pan over high heat, adding olive oil and 1 Tablespoon of butter.
Stir to coat; cook about 2 minutes
Add pinch of salt & pepper
Lower heat to medium & cook another 6 – 8 minutes.
Add water and stir to remove any brown bits from bottom of pan.
Transfer to bowl
* this can be prepared up to 6 days prior to meal
Making the Panini
Slice tomatoes ¼" thick and set aside
Heat skillet over medium heat
Butter one side of each slice of bread
Place one slice (butter-side down) in pan and top with ingredients in this order:
- 1 slice of Smoked Gouda
- 1 slice of tomato
- thin layer of onions
- strips of Yellow & Red bell peppers
- top with a slice of Baby Swiss Cheese
- top with another slice of buttered bread (butter side up)
Grill in skillet until bottom slice of bread is slightly brown
Carefully flip sandwich over and brown the other side.
