Pepper Plus Panini

Rated 4.5/5 based on 2 customer reviews
  • Prep: 25 min
  • Cook: 25 min
  • Total: 50 min
  • Servings: 4

Ingredients (9)

  • ¼ cup sliced olives
  • 1 red pepper
  • 1 yellow squash on the diagonal, sliced thinly
  • 1 zucchini sliced thinly, on the diagonal
  • 2 slices onion about ½ inch thick
  • 4 slices 50% reduced fat mozzarella cheese
  • 8 slices Italian bread (or any good sandwich bread)
  • 6 mushrooms sliced

Steps (6)

  • Step 1
    Wash the peppers, zucchini, squash and mushrooms and carefully slice peppers and mushrooms into strips and zucchini and squash on the diagonal.
  • Step 2
    Place all of the sliced vegetables on a foil-covered cookie sheet and spray with non-stick cooking spray. Broil the peppers, zucchini, squash, mushrooms and onions on the middle rack for about 15 minutes.
  • Step 3
    Heat your contact grill. If you don’t have one, you can use a skillet.
  • Step 4
    Spread Hidden Valley® Original Ranch® bottled dressing* on the bread and layer on the vegetables of your choice. Top with mozzarella cheese and cover with top slice of bread.
  • Step 5
    Coat the grill (or skillet) with non-stick cooking spray. Place the sandwich on the grill and close the cover for about 3-4 minutes.
  • Step 6
    If you’re using a skillet, place the panini in it and put a smaller heavy skillet on top of the sandwich, pressing the bread together and making an authentic panini. Wait 2 minutes, then turn the sandwich so the other side gets toasty too.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
(2)

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Rated 5 out of 5 by from Tasty Meat Free Dinner This one is a keeper. So good and so easy. I added some pepper jack because I like a little extra spice to go with the peppers. It was delicious.
Date published: 2014-02-20
Rated 4 out of 5 by from great lunch very tasty, a great lunch when your vegetarian friends come over. And a good way to get some veggies into those who don't normally eat them. Yes, prep is a bit time consuming, but it is worth it.
Date published: 2013-12-16
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