Asparagus & Goat Cheese Panini

Grilled asparagus, red pepper and goat cheese on focaccia with garlic aioli

Course Sandwiches

Servings sandwich

Calories 400kcal

Ingredients

Garlic Aioli

1 Tbsp light mayonnaise
1/2 tsp garlic paste *see recipe note below
1/8 tsp lemon juice
1/8 tsp Dijon mustard

Grilled Asparagus & Red Pepper

1/4 cup fresh asparagus trimmed
1/4 cup fresh red pepper seeded and cut
1/2 tsp olive oil
1 pinch kosher salt
1 pinch black pepper
1 pinch Montreal steak seasoning

Asparagus & Goat Cheese Panini

1 ea 6" Focaccia Roll 2.75 oz, sliced
1 Tbsp Garlic Aioli
1/2 cup Grilled Asparagus & Red Pepper
1 Tbsp balsamic glaze *see recipe note below
1 oz 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.

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).

Nutrition