Basil & Mozz Panini

Onto the lunch menu... you can see where my priorities lie....

The Perfect Panini


1 yellow or red pepper
2 garlic cloves
1/8 tsp salt
1/2 lemon


2 oz Fresh mozzerella
Basil leaves
Bakery Bread


First - its a lot of work but it is soo worth it and you can make the topping part a day or two ahead.


Turn the oven onto broil. On a foil lined cookie sheet, slice the pepper in half, remove the seeds.
put the garlic on the sheet as well. Put in the oven until the peppers start browning, take out and put the peppers a paper bag quickly and roll tightly shut.


While the peppers are in the oven, in a small bowl, zest 1 tsp lemon rind and squeeze the remaining juice into the bowl. Once the you've secured the peppers, squeeze the garlic out of its 'wrapper' onto a cutting bowl, cut finely until what you are left with is mush. mix this in the bowl with the lemon juice.


Take the peppers out of the bag, peel off the skin and finely slice. Mix this in with the garlic mix. Now if you are making this ahead of time stop here and refrigerate.


If not - here you go:
Turn on the panini press. Grab your bread, if you have olive oil spray -spray it on, if not you'll have to brush it on. Next cut up the fresh mozzerella and put some on each side. Then put the basil leaves and lastly the topping. Seal it up and put it on the press. Once the bread is brown, take it out and eat. YUM.