Goat Cheese and Roasted Pepper Panini

Photo: Oxmoor House

The sweetness of roasted red bell peppers is an ideal foil to the pungency of the goat cheese and kalamata olives. Serve this hearty veggie sandwich with Melon Chillers.

Prep: 5 minutes; Cook: 6 minutes

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 477
  • Calories from fat: 25%
  • Fat: 13g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 20.1g
  • Carbohydrate: 69.3g
  • Fiber: 3.8g
  • Cholesterol: 22mg
  • Iron: 4.9mg
  • Sodium: 1198mg
  • Calcium: 174mg


  • 1 (3-ounce) package goat cheese, softened
  • 12 pitted kalamata olives, coarsely chopped
  • 8 (2-ounce) slices sourdough bread
  • 16 basil leaves
  • 2 cups spring mix greens
  • 1 cup bottled roasted red bell peppers
  • Cooking spray


  1. 1. Combine cheese and olives in a small bowl, stirring until well blended. Spread about 1 tablespoon cheese mixture evenly over each of 4 bread slices. Divide basil leaves, greens, and bell pepper into fourths; arrange evenly over cheese mixture on each bread slice. Top with remaining 4 bread slices.
  2. 2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Cover with a sheet of foil; top with a heavy skillet. Cook 3 minutes or until lightly browned. Turn sandwiches over; replace foil and skillet. Cook 3 minutes or until golden.
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