Roasted Red Pepper Panini

Ingredients and Weight:

• 2 red bell peppers, roasted and peeled (1 pound)
• 1/2 onion, thinly sliced (1/2 cup)
• 4 cloves garlic, minced (1 tablespoon)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup sliced sun-dried tomatoes (in oil)
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 4 crusty hoagie rolls (6 inches each)
• 2 tablespoons olive oil

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Difficulty Level:

2 (Simple to Intermediate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
3. Stir in oregano, basil, and sun-dried tomatoes. Cook for 1 minute more.
4. Spread the roasted red peppers and sautéed mixture evenly over the bottom halves of the hoagie rolls.
5. Top with mozzarella and Parmesan cheeses.
6. Bake for 10 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let cool slightly before slicing and serving.

Nutritional Information (per serving):

• Calories: 350
• Fat: 15g
• Protein: 20g
• Carbohydrates: 40g

Dish Characteristics:

• Flavorful and aromatic with the tangy roasted red peppers
• Crispy and savory with the crusty bread
• Melty and gooey with the melted mozzarella and Parmesan cheeses
• Easy to make and perfect for a quick lunch or dinner

User Comments:

• "This panini is absolutely delicious! The roasted red peppers add a wonderful sweetness and the sun-dried tomatoes give it a kick."
• "I love the combination of flavors and textures in this sandwich. It's the perfect comfort food."
• "This is a great way to use up leftover roasted red peppers. It's quick and easy to make and the results are amazing."
• "I've tried many panini recipes, but this one is by far my favorite. It's a must-try for red pepper lovers!"
• "The only thing that could make this sandwich better is if it had a side of marinara sauce for dipping."

Special Precautions and Tips:

• If you don't have roasted red peppers on hand, you can roast your own by cutting them into strips and drizzling them with olive oil and salt. Roast them in a 375°F (190°C) oven for 20-25 minutes, or until they are tender and slightly charred.
• If you don't have sun-dried tomatoes in oil, you can use regular sun-dried tomatoes and soak them in warm water for 10 minutes to soften them before adding them to the skillet.
• This sandwich can be served hot or cold. It also makes a great appetizer if cut into smaller pieces.