Beef-Style Burger Panini with Grilled Peppers & Onions
2 cups mixed 1/2-inch wide red, green & yellow pepper strips
1 small onion, cut into ½-inch slices
1-2 Tbsp. olive oil
salt & pepper to taste
½ cup prepared pesto
16 fresh basil leaves
4 Quorn™ Beef-Style Burgers
4 ciabatta sandwich rolls, split
4 slices provolone cheese
1. Heat a non-stick grill pan (or non-stick skillet) over Med.-High heat. Place peppers and onion in a large bowl. Toss with oil then place in heated pan. Cook, while stirring occasionally, 5-8 minutes or until vegetables are nicely charred and slightly softened. Season with salt & pepper.
2. Cook burgers as per package directions.
3. Pre-Heat Panini Press-To assemble each sandwich, spread 1 tablespoon of the pesto onto bottom half of 1 of the rolls. Top with 4 of the basil leaves, 1 of the cooked burgers, about ¼ cup of the cooked pepper mixture and 1 of the provolone slices. Spread 1 of the roll tops with an additional tablespoon of the pesto and place it pesto-side down onto sandwich. Repeat to make the remaining sandwiches.
4. Place each sandwich onto Panini press. Cook until each sandwich is nicely grilled on each side and cheese is melted.
Makes 4 servings.
*Larger pepper and onion slices may also be cooked on an outdoor BBQ grill then sliced into ½-inch thick slices.
*If you don’t have a Panini press, simply place the assembled sandwiches onto a large, pre-heated non-stick skillet. Place a foil-wrapped, slightly smaller skillet on top and weigh it down with heavy cans. Flip sandwiches halfway through cooking time as you would a regular grilled cheese sandwich to cook on both sides.
*Slices of fresh mozzarella may be substituted for the provolone.
*Recipe and image provided by Quorn.*