Asparagus & Goat Cheese Panini
Grilled asparagus, red pepper and goat cheese on focaccia with garlic aioli
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Asparagus & Goat Cheese Panini
Grilled asparagus, red pepper and goat cheese on focaccia with garlic aioli
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| Servings |
| 1sandwich |
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Ingredients
Garlic Aioli
- 1Tbsp light mayonnaise
- 1/2tsp garlic paste*see recipe note below
- 1/8tsp lemon juice
- 1/8tsp Dijon mustard
Grilled Asparagus & Red Pepper
- 1/4cup fresh asparagustrimmed
- 1/4cup fresh red pepperseeded and cut
- 1/2tsp olive oil
- 1pinch kosher salt
- 1pinch black pepper
- 1pinch Montreal steak seasoning
Asparagus & Goat Cheese Panini
- 1ea 6″ Focaccia Roll2.75 oz, sliced
- 1Tbsp Garlic Aioli
- 1/2cup Grilled Asparagus & Red Pepper
- 1Tbsp balsamic glaze*see recipe note below
- 1oz goat cheese crumbled
Instructions
Garlic Aioli
- Combine all ingredients and mix.
Grilled Asparagus & Red Pepper
- Combine all ingredients in medium flat-top grill pan.
- Over medium to medium-high heat, cook vegetables until lightly browned and tender-crisp, 3 to 4 minutes. Cool.
Asparagus & Goat Cheese Panini
- Preheat panini press to 400 degrees F.
- Spread 1 Tbsp Garlic Aioli on cut slices of Focaccia roll.
- On bottom half of roll, layer Grilled Asparagus and Red Pepper, balsamic glaze and goat cheese. Top half of roll.
- Coat panini press with cooking spray.
- Place sandwich in panini press. Cook until sandwich is browned and cheese is melted, 3 to 4 minutes.
- Cut diagonally in half.
Recipe Notes
*To make your own garlic paste – peel and mince fresh garlic cloves and use a grate plate or food processor to puree or mash. Use as directed in recipe (1/2 tsp).
*To make your own balsamic glaze – simmer 1 cup balsamic vinegar and 1 Tbsp brown sugar until it’s reduced by almost half. Use as directed in recipe (1 Tbsp).