Roasted Red Pepper Panini

No need for take out when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock Spread, basil and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper and mozzarella, but feel free to experiment with your favorite ingredients.

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Prep time10 min
Cooking time8 min
Portions2
DifficultyEasy

Ingredients

1/4 cup fresh basil
2 tablespoons Country Crock® Spread
2 cloves garlic
4 slices panini bread
1/2 cup baby spinach leaves
1/2 cup sliced roasted red peppers in water
4 ounces sliced mozzarella

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Process basil, Country Crock Spread and garlic in food processor or blender until almost smooth.
Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella and remaining bread slices.
To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
To cook in skillet: Melt 1 tablespoon Country Crock Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weight down with heavy heat proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weight down with plate. Cook 3 minutes or until golden and cheese is melted.

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Roasted Red Pepper Panini