Fontina, Olive & Roasted Red Pepper Paninis

Yum! These were so good and easy!  This is also from Rachel Ray's 30 Minute Meal cookbook, 2,4,6,8 Great Meals for Couples & Crowds.  

We perused the meals before our last grocery trip and liked the looks of this recipe a lot, except kalamata olives, I switched them with black olives.  Also, we found Portuguese rolls at the bakery and they were the perfect size and shape.  You'll likely find fontina near the gouda, in your grocer's cheese section.

Slice the bread an set aside. Drain the olives, use sharp scissors to finely dice the parsley and slice up the roasted red pepper to manageable pieces.

Once you have a manageable pile, chop the ingredients together until it's evenly distributed in the mixture.  Slice the fontina cheese - or shred, must be cool right from the fridge for this - and brush a little olive oil on your flat-top surface.  If you don't have a flat-top, simply heat one panini at a time in a frying pan.  If you have a panini press, good for you! use that. 

These paninis were so yummy!  I used our cast iron pan to weigh down the sandwiches, I moved the top slices slightly so things were a bit off...but it didn't hurt the flavor.  We made them again for lunch the next day and I paid a little closer attention to the weight distribution and it made for a slightly neater sandwich.  Enjoy!