- 1 cup roasted red bell pepper strips, (optional 1 bell pepper roasted, see below)
- 4 sweet onion slices
- 4 tomato slices
- 4 tablespoon soft goat cheese
- 1 tablespoon fresh thyme
- Salt and Pepper to taste
- 1 tablespoons extra-virgin olive oil
- 8 (small slices) whole grain artisan bread
Roasted Pepper Instructions
Preheat oven to 500 degrees.
Place whole bell peppers on a cookie sheet lined with foil. Turn peppers over every 10 minutes.
Cook approximately 30 minutes or until skins are charred.
Immediately place peppers in a large bowl and cover with foil to seal in the steam.
After 45 minutes remove core, seeds, and peelings and discard.
Slice peppers into 1″ vertical strips.
Brush oil evenly over one side of bread slices.
Heat either a Panini press or nonstick skillet to 350 degrees or medium heat.
Add to dry side of 4 slices of bread: roasted pepper strips, onion, tomato, goat cheese, thyme, and salt pepper.
Place other slice of bread on top, oil side up.
Heat Panini until bread is crispy and all the ingredients are hot.
Yields: 4 servings
Serving size: 1 Sandwich
Total Fat: 7 g
Saturated Fats: 2 g
Trans Fats: 0 g
Cholesterol: 7 mg
Sodium: 170 mg
Carbohydrates: 32 g
Dietary fiber: 4 g
Sugars: 7 g
Protein: 8 g
SmartPoints value : 7