Grilled panini with peppers and goat cheese

Time 25 minutes
Yields Serves 4
Grilled panini with peppers and goat cheese
(Mel Melcon / Los Angeles Times)

In a small bowl, mix the mayonnaise, chopped capers, chopped parsley, lemon juice and black pepper. Cover and refrigerate until ready to use.


In another small bowl, mix 2 tablespoons of the olive oil, the vinegar and the garlic. Split the rolls and brush the cut side of each piece of bread with the mixture.


Lightly grill the cut side of the bread and set aside.


Place a slice of goat cheese on the bottom half of each roll. Top with several slices of the roasted red pepper, covering the whole surface and trimming to fit, if necessary. Cover the red peppers with a layer of basil leaves.


Spread 1 teaspoon of the caper mayonnaise on the top half of the roll and close. Brush the outside of the roll with the remaining olive oil.


Heat the grill pan over medium-high heat. Place 2 sandwiches in the pan. Place something heavy on top (like that old chemistry book, double-wrapped in foil) and cook until there are distinct grill marks on the bottom and the rolls are golden brown, about 1 minute per side. Turn the sandwiches over and repeat. Toast the other 2 sandwiches the same way. Serve hot.

Reserve remaining mayonnaise mixture for another use.

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