Roasted Red Pepper Panini recipe

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Ingredients

2 tablespoons Country Crock® Spread
¼ cup fresh basil
2 cloves garlic
4 (1/2 inch) slices
½ cup baby spinach leaves
½ cup sliced roasted red bell peppers in water, drained
4 ounces sliced mozzarella cheese

Nutrition Info

223.1 calories
carbohydrate: 16.5 g
cholesterol: 36.3 mg
fat: 9.8 g
fiber: 1.1 g
protein: 17.3 g
saturatedFat: 5.9 g
servingSize: -
sodium: 674.6 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.

  2. Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.

  3. To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.

  4. To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

Recipe Yield

2 panini

Recipe Note

No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.

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