Grilled Mozzarella and Red Pepper Paninis

These paninis are rather sentimental to me.  :)  They always make me think of my mother.  In a past post or two I mentioned the grocery store back home that my mom and I love going to.  Well, here's another post inspired by that grocery store.  Every time I'm home, my mom and I always have to split one of these.

I have to say - I find these rather addicting...!

Grilled Mozzarella and Red Pepper Paninis

4 ciabatta rolls
8-12 basil leaves
2-3 medium tomatoes (thinly sliced)
sliced roasted red pepper (thin strips)
8 oz fresh mozzarella (sliced to about 1/4" rounds)
olive oil, butter, or basil butter
salt & pepper

We have a cast iron panini grill, but a panini press works just as well!  (Honestly - the first time I made these for my awesome old roommate, Lynsey, for her birthday, we didn't have anything will "grill making marks."  I fashioned the largest pan with a smaller pot inside of it so I'd have a "lid" on top to help "press" the panini.  See?  Whatever works!).  Heat the cast iron or panini press.  Add a little butter or olive oil if necessary.

Slice the ciabatta rolls in half.  Spread butter, basil butter, or brush olive oil on the insides of both the top and bottom pieces.

Layer the mozzarella, roasted red pepper, tomato slices, and 2-3 basil leaves in each roll.

Place the paninis on the grill and grill each side for about 3-4 minutes, or until nice grill marks are made and the mozzarella begins to melt.

Remove from grill, let sit for a minute or two, then slice in half and serve.

Roasted Red Peppers

as many peppers as you'd like!
olive oil
salt
garlic (optional)

There are a few methods for doing this...

If you have a gas stove-top, turn burner on high and place the peppers on the flame.  Watch carefully and rotate frequently as to not TOTALLY char your pepper.  If you don't have a gas stove, like we don't, then here's an easy solution!  Turn your oven on to broil.  The method is quite similar.  Make sure your top right is as high as it can go.  Rotate the pepper every 60-90 seconds or so.  You might find that it needs a little more time on each side.

Don't be scarred to have some dark, black marks.  That's all in the roasting process!  :)

Once roasted, place the peppers into a bowl, cover tightly, and allow the peppers to cool.

Carefully remove the roasted skins.  Don't get rid of any of the juices left from the peppers in the bowl!

Slice the peppers and place back into the bowl.  Drizzle with olive oil and season with salt and garlic as desired.