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Roasted Red Pepper Panini

 Veggie recipes for the win! I am trying to focus on health here towards the end of the semester; nothing is better than roasted veggies and cheese.


1 yellow onion

4 ounces roasted red peppers

3 ounces baby spinach

2 ounces shredded fontina 

2 brioche buns 

vinegar, il, salt, pepper


Halve onion and thinly slice. Pat roasted red peppers dry and thinly slice. In a large bowl, whisk together2 tablespoons each of vinegar and oil, 1/4 teaspoon salt, and a few grinds of pepper. Transfer 2 tablespoons of the dressing to a medium bowl.

Add 1⁄4 cup of the onions to large bowl with dressing; set aside.

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add remaining onions; season with salt and pepper. Cook, stirring occasionally, until tender and browned in spots. Add roasted peppers and 1 cup spinach; cook until spinach is just wilted. Transfer to medium bowl with reserved dressing. Wipe out skillet.

Add cheese to bowl with sautéed veggies and toss gently to combine; season to taste with salt and pepper.

Split buns and lightly brush all over with oil. Divide cheese-veggie mixture between bottom buns; top with top buns.

Heat 2 teaspoons oil in reserved skillet over medium heat. Add panini; place a heavy skillet over top and press down. Cook until cheese starts to melt and panini are golden- brown on the bottom. Flip and cook, pressing down with skillet, 2–3 minutes more.

Add remaining spinach to large bowl with dressed onions ; toss to coat.

Serve roasted red pepper panini with spinach salad alongside. Enjoy!


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