Mozzarella & Fontina Paninis with Capers & Roasted Red Peppers

Mozzarella & Fontina Paninis

with Capers & Roasted Red Peppers

25 MIN
2 Servings
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From the Test Kitchen

In this dish, the classic panini is elevated by a zesty mix of roasted red peppers and briny capers—all pressed together between layers of creamy mozzarella and fontina cheeses. A bright side salad—dressed with lemon purée, garlic, and more—is tossed with rich walnuts that round out the dish.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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Nutrition Label
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ingredients
Mozzarella & Fontina Paninis with Capers & Roasted Red Peppers
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the lettuce; cut off and discard the root end, then roughly chop. Halve the rolls. Thinly slice the mozzarella. Roughly chop the capers and peppers; combine in a bowl. Thinly slice the fontina. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). 

Assemble & cook the paninis:
2 Assemble & cook the paninis:

Assemble the paninis using the halved rolls, sliced mozzarella, chopped capers and peppers, and sliced fontina. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the paninis. Loosely cover the pan with foil, then place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 2 to 4 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board. Carefully halve the cooked paninis on an angle. 

Make the dressing:
3 Make the dressing:

Meanwhile, in a large bowl, whisk together the lemon purée, vinegar, Italian seasoning, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

Make the salad & serve your dish:
4 Make the salad & serve your dish:

Just before serving, to the bowl of dressing, add the walnuts and chopped lettuce; toss to coat. Taste, then season with salt and pepper if desired. Serve the halved paninis with the salad on the side. Garnish the salad with the parmesan. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the lettuce; cut off and discard the root end, then roughly chop. Halve the rolls. Thinly slice the mozzarella. Roughly chop the capers and peppers; combine in a bowl. Thinly slice the fontina. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). 

2 Assemble & cook the paninis:

Assemble the paninis using the halved rolls, sliced mozzarella, chopped capers and peppers, and sliced fontina. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the paninis. Loosely cover the pan with foil, then place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 2 to 4 minutes per side, or until the cheese is melted and the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board. Carefully halve the cooked paninis on an angle. 

Assemble & cook the paninis:
Make the dressing:
3 Make the dressing:

Meanwhile, in a large bowl, whisk together the lemon purée, vinegar, Italian seasoning, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired. 

4 Make the salad & serve your dish:

Just before serving, to the bowl of dressing, add the walnuts and chopped lettuce; toss to coat. Taste, then season with salt and pepper if desired. Serve the halved paninis with the salad on the side. Garnish the salad with the parmesan. Enjoy! 

Make the salad & serve your dish:
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