Panini with Roasted Peppers

For a complete meal, serve with Stuffed and Wrapped Figs and Minestra.


  • 8 slices crusty Italian semolina bread
  • 1 pound fresh or fresh smoked mozzarella, sliced
  • 1 container roasted peppers (8-10 ounces), drained
  • 2 tablespoons green salad olives (with pimentos), sliced
  • Extra virgin olive oil (EVOO), for brushing


Make four sandwiches with the bread, cheese, roasted peppers and a sprinkling of sliced olives. Keep your ingredients in single layers.

Heat a nonstick grill pan over medium heat.

Wrap a brick completely in aluminum foil.

Brush sandwiches on both sides with EVOO. Place sandwiches on grill and top with the foil-wrapped brick(s). Use one brick per two sandwiches to weigh them down. Grill weighted sandwiches for 3 minutes on each side. Cut sandwiches corner to corner and serve.

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