• Sheryl

Turkey (or Vegetarian) and Roasted Pepper Panini

Updated: Jun 23, 2019

“The Sandwich.” Probably the most asked-for meal in my house. And who doesn’t love a good sandwich? This one requires a bit of work…but is completely worth it in the end. A good winter, weekend activity, when homework is light. Or you just want a good sandwich.


  • Panini-style Bread (Costco, Bread Bakery, or a thick cut bread will all do the trick)

  • Grilled or Roasted Peppers

  • Caramelized Onions

  • Spinach

  • Havarti, Muenster, PepperJack work well (or your favorite cheese)

  • Roasted turkey (or substitute sandwich turkey or ham (if not vegetarian)'s

  • Costco's Fresh Pesto

  • And of course, you will need some sort of Panini grill for this. But if you don’t have one…heat up in the oven (350-degrees), open-faced, until cheese melts. It will still be delicious!


Either grill or roast the red peppers. Drizzle with a little olive oil, salt, and pepper. Roast on 425-degrees for 10-12 minutes. Turn over and roast until skin is blackened. If grilling, same thing, but a few minutes less on each side. Set aside to cool.

While peppers are roasting, slice an onion (lengthwise) and caramelize over medium heat. The trick to getting these yummy…no oil. Just salt and pepper, to taste. Sautee, stirring, until done.

Slice roasted peppers, lengthwise (aka “julienned”). You can peel the skins off.

Take two pieces of the Panini-style bread, spread each side lightly with Pesto.

If using Turkey, take two slices and layer on bottom piece of bread. Add a few leaves of Spinach. Add A few thin slices of Red Pepper. Add several strings of onions. And top with cheese slice.

Place bread on top and cook on a panini grill until flat and melted. If cooking in the oven, place the cheese on the bread slice by itself and bake both halves until cheese is melted.

Note: many Panini grills suggest basting bottoms of bread with Olive Oil. I haven’t found this necessary, but you decide!

Serve with chips. Enjoy!

Make extras and wrap in tin foil, store in refrigerator up to several days. Reheat in oven.


Sheryl Stillman

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