Asparagus & Goat Cheese Panini
Grilled asparagus, red pepper and goat cheese on focaccia with garlic aioli
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
Calories: 400kcalCarbohydrates: 50gProtein: 15gFat: 15gSaturated Fat: 5gCholesterol: 30mgSodium: 650mgFiber: 4gSugar: 7g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.