Red Pepper, Goat Cheese, and Kalamata Panini

If using fresh peppers, cut the bell peppers in half, and then cut each half into thirds (cutting lengthwise). Toss them with olive oil, salt and pepper, and grill them in a skillet or on the griddle, high heat, until soft and slightly charred.

(Optional: spread the outsides of the bread with butter first.) Spread two slices of bread with olive tapenade (3-4 tablespoons each) and two slices of bread with goat cheese (3-4 tablespoons each). Top the tapenade pieces with the roasted peppers and a handful of spinach. Place the goat cheese slices on top.

Grill on a panini press, on high heat, for about 10 minutes, checking periodically to make sure it doesn’t burn. You can also grill this in a skillet or on a griddle. Flatten the sandwiches with a heavy frying pan while in the skillet to get the panini effect.

Note: I bought my kalamata olive tapenade pre-made from a regular grocery store. I found it in the jarred olive section.