Lunch Smoky Capsicum and Cheese Panini

Nutrition per serve

Ingredients

• 1pcs capsicum
• 2pcs milk buns
• 50g smoky barbecue sauce
• 50g shredded cheese mix
• 50g baby spinach leaves
• 20g sunflower seeds
• 10ml olive oil
• 10ml white or red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the sandwich press (see Kitchen hacks). Cut the capsicum into 1.5cm-thick strips. Halve the buns.
2. Step 2 — Soften capsicum
   Put the capsicum and 1 tbs water in a microwave-safe dish (see Kitchen hacks), cover and microwave for 5 mins or until softened.
3. Step 3 — Assemble panini
   Spread the bun bases and tops with the barbecue sauce. Layer with the cheese, capsicum and one-third of the spinach. Sandwich with the bun tops.
4. Step 4 — Cook panini
   Put the panini in the sandwich press, close and cook for 2-3 mins until golden and the cheese is melted. Cut the panini in half.
5. Step 5 — Make salad and serve up
   Meanwhile, combine a drizzle of olive oil and a drizzle of white wine vinegar in a large bowl. Season with salt and pepper. Add the sunflower seeds and remaining spinach and toss to coat. Divide the panini among plates and serve with the spinach salad. Enjoy!
6. Step 6 — Kitchen hacks
   Don't have a sandwich press? Put the assembled panini on an oven tray and bake in a 200C oven for 8-10 mins until golden and the cheese is melted. ~ Don't have a microwave? You can cook the capsicum on the sandwich press or in a frypan, turning occasionally, for 3-4 mins until charred.

Allergens

Sulfit, Milch, Eier, Gluten, Sojabohnen, Wheat