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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.
  • Cooking time8 min
  • Prep time10 min
  • Portions 2
recipe image Roasted Red Pepper Panini


  • 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
Energy (kcal)187 kcal
Energy (kJ)782 kJ
Protein (g)13.2 g
Carbohydrate incl. fibre (g)4.7 g
Carbohydrate excl. fibre (g)4.1 g
Sugar (g)2.3 g
Fibre (g)0.6 g
Fat (g)12.7 g
Saturated fat (g)7.5 g
Unsaturated fat (g)4.2 g
Monounsaturated fat (g)3.7 g
Polyunsaturated fat (g)0.5 g
Trans fat (g)0.0 g
Cholesterol (mg)45 mg
Sodium (mg)453 mg
Salt (g)1.13 g
Vitamin A (IU)991 IU
Vitamin C (mg)2.7 mg
Calcium (mg)300 mg
Iron (mg)0.50 mg
Potassium (mg)89 mg


  1. Process basil, Country Crock Spread and garlic in food processor or blender until almost smooth.
  2. Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella and remaining bread slices.
  3. 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.
  4. 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.