Roasted Red Pepper and Goat Cheese Panini

Name: Roasted Red Pepper and Goat Cheese Panini
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 loaf (280 g) ciabatta bread, halved horizontally with a serrated knife; 1 cup (200 g) jarred roasted red peppers, drained, patted dry, and roughly chopped; 4 oz (115 g) fresh goat cheese, crumbled; ¼ cup (10 g) fresh basil leaves, loosely packed, roughly torn; 1 cup (30 g) fresh arugula, loosely packed; 1½ tbsp (22 ml) extra-virgin olive oil, divided for brushing bread; 1 tbsp (15 ml) balsamic vinegar (optional); kosher salt; freshly ground black pepper

From the MyKitchenBank Kitchen

A Mediterranean-inspired panini with sweet roasted red peppers, tangy goat cheese, fresh basil, and peppery arugula grilled until the cheese melts and the bread is crispy and golden. Simple, elegant, and perfect for lunch or a light dinner.

Prep: 8 min
Cook: 8 min
Wait: 2 min
Total: 18 min
Makes: 2 panini

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Steps

Before you start

Drain and pat the roasted red peppers thoroughly dry to prevent excess moisture.
Preheat the panini grill to medium-high heat (this takes about 2 minutes while you assemble the ingredients).
Gather all ingredients and arrange them on your work surface for quick assembly.

1
Slice the bread
- Using a serrated knife, carefully slice the ciabatta loaf horizontally to create two even halves.
- If the bread is very thick or has large air pockets, you can gently hollow out a thin layer from each cut side to make room for the filling, being careful not to create a hole.
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Tip: Keep the crust intact—it helps hold the filling together and prevents the panini from falling apart when pressed.
2
Layer the filling
- Spread three-quarters of the crumbled goat cheese evenly on the cut side of the bottom bread half.
- Layer the drained and patted-dry roasted red peppers on top (about 1 cup).
- Scatter the torn basil and arugula over the peppers.
- Top with the remaining goat cheese, then season lightly with salt and freshly ground black pepper to taste.
- Drizzle with balsamic vinegar if using.
- Place the top bread half on top of the filling, pressing gently.
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Tip: Pat the roasted peppers very dry—excess moisture is the main cause of soggy panini and can make the bread fall apart under the grill's pressure.
3
Brush and grill first sideOven 400°F / 205°C
- Lightly brush both the top and bottom exterior surfaces of the assembled panini with olive oil, using about ¾ tablespoon total.
- Place the panini on the preheated grill (set to medium-high heat, 350–400°F / 175–200°C), close the lid, and grill for 4–5 minutes.
- The bottom should turn golden brown and crispy, and you'll notice the goat cheese starting to soften inside.
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Ready when: Bottom is golden brown and crispy; cheese is visibly beginning to soften.
Tip: Resist pressing down on the panini with a spatula—the grill's weight provides enough pressure, and pressing squashes the filling out and compresses the bread.
4
Flip and grill second side
- Carefully flip the panini (it should hold together well if assembled properly), brush the now-exposed top surface with the remaining ¾ tablespoon of olive oil, and return it to the grill.
- Close the lid and grill for another 4–5 minutes until the second side is golden brown and crispy, and the goat cheese is fully softened and just starting to ooze from the sides.
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Ready when: Second side is golden brown and crispy; goat cheese is fully melted and oozing slightly from the edges.
Tip: If the bread is browning too fast before the cheese has time to fully melt, reduce the heat to medium or crack the grill lid open slightly to slow the crust browning and allow the interior to warm through.
5
Rest and serve
- Remove the panini from the grill and place it on a cutting board.
- Let it rest for 1–2 minutes—this allows the cheese to set slightly, making the panini much easier to cut and eat without the filling oozing out.
- Cut the panini diagonally to create two triangular halves and serve immediately while still warm.
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Ready when: Cheese has set enough that the panini holds together when you cut it.
Tip: Serve immediately—if the panini sits for more than a few minutes, the bread will firm up, the cheese will cool and stiffen, and the overall quality will diminish significantly.

Good to know

Tips

For a more substantial, flavor-packed panini, spread a thin layer of basil pesto or sun-dried tomato tapenade on the inside of the bread before layering the vegetables and cheese.
If your panini grill is large enough and you're making two at once, position them side-by-side. After flipping the first time, rotate them 180 degrees so they cook evenly and get uniform grill marks.
Fresh roasted peppers from a farmers' market or roasted at home taste noticeably superior to jarred; to roast: char whole peppers over a gas flame or under the broiler until blackened, place in a covered bowl for 10 minutes to steam, then peel away the charred skin under cool running water.
For a milder, creamier panini, reduce the goat cheese to 2–3 oz and add about 2 oz of fresh mozzarella. This mellows the goat cheese tang while maintaining a creamy texture.

Make ahead

Assemble up to 4 hours ahead, wrap in plastic wrap, and refrigerate; remove from fridge 5 minutes before grilling so the bread isn't ice-cold, then grill just before serving for best texture and flavor.

Storage & reheating

Best served fresh. Leftovers can be wrapped in foil and stored in the refrigerator for up to 1 day; reheat in a panini grill or regular skillet over medium heat for 2–3 minutes per side until the cheese is warm again. Not recommended for freezing, as the bread will become soggy and the texture will suffer significantly when thawed.

Substitutions

fresh goat cheese → ricotta salata or feta cheese. Ricotta salata has a firmer, crumbly texture similar to goat cheese; feta is tangier and saltier, so reduce the added salt accordingly.
fresh basil leaves → fresh oregano or mint. Oregano brings a more earthy, Mediterranean flavor; mint adds brightness and coolness. Use about the same volume.
ciabatta bread → focaccia or sourdough bread. Focaccia is already flavorful and buttery; sourdough adds pleasant tanginess. Both work beautifully with the filling and hold up well to grilling.
jarred roasted red peppers → roasted yellow or orange peppers, or piquillo peppers. Yellow peppers are sweeter; orange peppers are mild; piquillos are smaller and slightly spicier. All create a delicious panini.