Sometimes it’s hard to get a bite of a sandwich that’s piled high with ingredients. Enter the panini: Perfectly pressed to easily enjoy!
Taking part in Meatless Monday? This recipe for avocado, roasted red pepper and provolone panini is simple, but sure to satisfy. The peppers in this pressed sandwich are hearty and might just take the place of the meat. Mashed avocado serves a few purposes: They’re delicious, they’ll stay on the sandwich better mashed and you won’t need sandwich spread like mayo. The provolone cheese provides all the gooey goodness!
No panini press? No problem!
You can still enjoy a pressed panini sandwich at home, even if you don’t own a panini press. Here’s a DIY press method that makes great sandwiches:
- Prep your sandwiches and place them near the stove.
- Place one skillet over medium-high heat and add nonstick cooking spray.
- Put the sandwich on the skillet. Place the bottom of the second skillet on top of the sandwich.
- Carefully place four canned goods in the skillet to help weigh it down, pressing on the sandwich.
- Cook for a few minutes until the sandwich begins to toast slightly.
- Remove the canned goods and top skillet, flip the sandwich and replace the skillet and canned goods until the second side is toasted.
Avocado, roasted red pepper and provolone panini recipe
- 2 ripe avocados, peeled and mashed
- 4 slices thick, Italian-style bread
- 4 slices provolone cheese, divided
- 6 ounces roasted red peppers, divided
- 3-4 tablespoons softened butter or vegetable spread, divided
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- If using a panini press, preheat it to 375 degrees F and set it to medium-high.
- Lay out all four of your bread slices and spread one side of each slice with the butter or vegetable spread.
- On a plate, flip over two slices of bread so the butter is on the bottom of the plate.
- Add the salt and pepper to the mashed avocado and mix well.
- Divide the avocado evenly and spread it on the bread.
- Lay the roasted red peppers over the avocado, then top with two slices of provolone cheese per sandwich.
- Top with the remaining slices of bread so the buttered side is on the outside of the sandwich.
- If you’re using a panini press, add the sandwiches to the griddle and close the press. Cook for 3-4 minutes or until the cheese melts and the bread is toasted on both sides.
- If you’re using your own press method with the two skillets as described above, cook your sandwiches for about five minutes, flipping once, so both sides are golden and toasted and the cheese is melted.
A flattened — and delicious — sandwich is great on a Meatless Monday!