Italian Sausage and Roasted Pepper Panini
Combining just a few simple ingredients, these sandwiches make a satisfying lunch or supper. Serve our Shaved Fennel Salad with Citrus and Olives alongside.
Ingredients
- 1 lb. fresh Italian sausage
- 1 1/2 Tbs. vegetable oil
- 1/2 large yellow onion, thinly sliced
- Kosher salt and freshly ground pepper, to taste
- 2 red bell peppers, roasted, peeled, seeded and julienned
- 4 pieces focaccia bread, each 6 by 3 inches, cut in half horizontally
- 8 oz. fontina cheese, shredded
Directions
Preheat a panini press on the “sear” setting according to the manufacturer’s instructions.
Place the sausage on the preheated panini press, close the lid, and cook until browned on all sides and cooked through, 20 to 25 minutes. Transfer to a cutting board. When the sausage is cool enough to handle, slice 1/4 inch thick on the bias.
In a nonstick fry pan over medium-high heat, warm the oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until soft, 5 to 6 minutes. Remove from the heat and let cool slightly, then stir in the bell peppers.
Adjust the panini press to the “panini” setting.
Arrange the sausage slices on the bottom halves of the bread slices. Top with the onion-bell pepper mixture and sprinkle with the cheese, dividing evenly. Cover each sandwich with a top half of the bread.
Place 2 of the sandwiches on the panini press, close the lid, and cook until the bread is crisp and the cheese is melted, 5 to 6 minutes. Repeat to cook the remaining sandwiches. Cut the sandwiches in half and serve immediately. Serves 4.
Williams-Sonoma Kitchen.