Step 1: Roasting the Red Peppers (Preheat and Prep)

1. 1. Preheat your oven to 400°F (200°C). Preheating is crucial for even roasting and ensuring the peppers cook through properly without burning. Make sure your oven reaches the correct temperature before placing the peppers inside.

1. 1. Wash and prepare the red bell peppers. Rinse the red bell peppers thoroughly under cold water to remove any dirt or residue. Pat them dry with a clean kitchen towel or paper towels.

1. 1. Cut the peppers in half and remove seeds and membranes. Using a sharp knife, carefully cut each red bell pepper in half lengthwise, from stem to tip. Scoop out the seeds and white membranes from the inside of each pepper half. Discard the seeds and membranes. Leaving the membranes can result in a slightly bitter taste, so it’s best to remove them.

1. 1. Slice the pepper halves into strips (optional but recommended). For faster and more even roasting, and for easier assembly in the panini, slice each pepper half into strips that are about ½ inch wide. Slicing is not strictly necessary, you can roast the pepper halves directly, but strips cook more quickly and are more convenient for panini fillings.

Step 2: Seasoning and Roasting the Peppers

1. 1. Toss the pepper strips with olive oil, oregano, salt, and pepper. In a medium-sized bowl, place the sliced red pepper strips. Drizzle with 2 tablespoons of olive oil. Sprinkle with ½ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss everything together with your hands or a spoon to ensure the pepper strips are evenly coated with the oil and seasonings. This step is crucial for infusing the peppers with flavor during roasting.

1. 1. Spread the seasoned pepper strips in a single layer on a baking sheet. Line a baking sheet with parchment paper for easy cleanup (optional, but recommended). Spread the seasoned red pepper strips in a single layer on the prepared baking sheet. Avoid overcrowding the baking sheet, as this will cause the peppers to steam instead of roast, and they won’t get that desirable slightly charred and caramelized flavor. If necessary, use two baking sheets to ensure a single layer.

1. 1. Roast in the preheated oven for 20-25 minutes, or until tender and slightly charred. Place the baking sheet with the pepper strips in the preheated oven. Roast for 20-25 minutes, or until the peppers are tender and slightly softened, with some edges starting to char and caramelize. Keep an eye on them towards the end of the roasting time to prevent burning. The roasting time may vary slightly depending on your oven and the thickness of the pepper strips. You want them to be soft and flavorful, with a touch of smoky char.

1. 1. Remove from the oven and let cool slightly. Once roasted, remove the baking sheet from the oven and let the roasted red peppers cool slightly. They can be used warm or at room temperature in the panini. You can also roast the peppers ahead of time and store them in the refrigerator for up to 3 days.

Step 3: Assembling the Panini

1. 1. Prepare your panini ingredients. While the roasted red peppers are cooling slightly, prepare your other panini ingredients. Slice the mozzarella cheese into ¼ inch thick slices. Have your pesto, prosciutto (if using), and gluten-free panini bread slices ready.

1. 1. Spread pesto on one side of each slice of gluten-free panini bread. Take each slice of gluten-free panini bread and spread a generous tablespoon of pesto evenly on one side of each slice. The pesto acts as a flavorful base and also helps to prevent the bread from becoming soggy.

1. 1. Layer the fillings on the pesto-covered bread. On one pesto-covered slice of bread, layer the fillings in the following order (for each panini):

      • • Mozzarella cheese slices: Arrange mozzarella cheese slices evenly over the pesto. Use about 2-3 slices of mozzarella per panini, depending on the size of your bread and cheese slices, ensuring good coverage.
      • • Roasted red pepper strips: Top the mozzarella with a generous portion of roasted red pepper strips. Distribute them evenly over the mozzarella.
      • • Prosciutto slices (optional): If using prosciutto, layer 1-2 slices of prosciutto over the roasted red peppers. Fold the prosciutto slices if necessary to fit neatly within the bread.

1. 1. Top with the remaining pesto-covered bread slice. Carefully place the remaining pesto-covered bread slice on top of the fillings, pesto-side down, to create the panini sandwich.

Step 4: Grilling the Panini (Panini Press or Skillet Method)

Method 1: Using a Panini Press

1. 1. Preheat your panini press according to the manufacturer’s instructions. Most panini presses have indicator lights that signal when they are preheated and ready for use.

1. 1. Place the assembled panini in the preheated panini press. Carefully place the assembled panini sandwich in the preheated panini press.

1. 1. Close the panini press and grill for 3-5 minutes, or until golden brown and cheese is melted and gooey. Close the lid of the panini press gently and grill for 3-5 minutes, or until the bread is golden brown and crispy, and the mozzarella cheese is melted and gooey. The exact grilling time will depend on your panini press and the desired level of browning. Check the panini after 3 minutes and grill for longer if needed.

1. 1. Remove the panini from the press and let cool slightly. Once grilled, carefully remove the panini from the panini press using tongs or a spatula. Be careful as the panini will be hot. Let it cool for a minute or two before serving.

Method 2: Using a Skillet or Grill Pan (No Panini Press Needed)

1. 1. Preheat a large skillet or grill pan over medium heat. Place a large skillet or grill pan (preferably cast iron for even heat distribution) over medium heat and let it heat up until it’s hot but not smoking.

1. 1. Lightly brush the outside of the panini with olive oil or butter (optional). Brushing the outside of the panini with a little olive oil or melted butter will help it to brown and crisp up beautifully in the skillet. This step is optional but recommended for better texture and flavor.

1. 1. Place the assembled panini in the hot skillet or grill pan. Carefully place the assembled panini sandwich in the preheated skillet or grill pan.

1. 1. Place a heavy object on top of the panini (e.g., another skillet or a pot filled with cans). To press the panini down and achieve those signature grill marks (if using a grill pan) and even cooking, place a heavy object on top of the panini. You can use another heavy skillet, a cast iron skillet, or a pot filled with cans. The weight will press the panini and help it cook evenly and get crispy.

1. 1. Cook for 3-4 minutes per side, or until golden brown and cheese is melted. Cook the panini for 3-4 minutes per side, or until the bread is golden brown and crispy, and the mozzarella cheese is melted and gooey. Flip the panini carefully using a spatula and cook the other side for the same amount of time.

1. 1. Remove the panini from the skillet and let cool slightly. Once grilled, remove the panini from the skillet using a spatula and let it cool for a minute or two before serving.

Step 5: Serving and Enjoying

1. 1. Slice the panini in half (optional). If desired, slice the panini in half diagonally or straight down the middle before serving. This makes it easier to handle and eat, especially if serving as an appetizer or sharing.

1. 1. Drizzle with balsamic glaze (optional). If you are using balsamic glaze, drizzle a small amount of balsamic glaze over the top of the panini just before serving. This adds a touch of sweetness and acidity that complements the other flavors.

1. 1. Serve immediately and enjoy! Italian Gluten-Free Panini Sandwiches with Roasted Red Peppers are best enjoyed immediately while they are warm, crispy, and the cheese is melted and gooey. Serve them as a delicious and satisfying lunch, light dinner, or appetizer.