Whenever I start to crave something really badly, I know that I should just go ahead and indulge. I have learned this from experience. Once I have something on my mind, it is hard for me to resist for too long. One day in the not-so-distant past, I was really craving a good brownie. A gooey, fudgy, dense chocolate brownie. I kept telling myself to forget about it, but I couldn’t. Out of sight, out of mind is a big load of you know what.
It was raining last weekend. A torrential downpour usually puts me in the mood for a hearty sandwich. I had the perfect sandwich in mind, but as the weekend turned into the week, and the week began to fly by, I missed the chance to make myself this warm, toasty panini. One week later, I am still craving this panini. It’s the brownie all over again.
So here it is, the roasted pepper and goat cheese panini. Charred red bell peppers, goat cheese, and baby spinach are pressed between two thick slices of sourdough bread and grilled to a golden perfection that is the panini.
- 2 red bell peppers
- 8 (1/2-inch thick) slices sourdough bread
- 4 ounces goat cheese, crumbled
- 1 cup baby spinach leaves
- Preheat the broiler. Arrange the bell peppers on a small rimmed baking sheet. Broil for about 20 minutes, turning the peppers occasionally, until charred on all sides. Transfer the peppers to a resealable bag and let rest for 20 minutes. When cool enough to handle, peel the peppers, remove the seeds, and cut into thick strips.
- Preheat a Panini press. Place half of the bread slices on a work surface. Top each with a few strips of roasted peppers, the goat cheese, and spinach. Top with the remaining bread slices. Grill for about 5 minutes, until the bread is golden brown and the cheese is melted. Transfer the sandwiches to a cutting board. Cut each sandwich in half and serve.