Mozzarella & Fontina Paninis with Capers & Roasted Red Peppers

Mozzarella & Fontina Paninis

with Capers & Roasted Red Peppers

25 MIN
2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Mozzarella & Fontina Paninis with Capers & Roasted Red Peppers
Title
  • 2 Sandwich Rolls
  • 2 oz Fontina Cheese
  • 1 head Butter Lettuce
  • 1 clove Garlic
  • 4 oz Fresh Mozzarella Cheese
  • 1 oz Sliced Roasted Red Peppers Or Roasted Piquillo Peppers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Capers
  • 1 tsp Preserved Lemon Purée
  • ¼ cup Roasted Walnuts
  • 1 Tbsp Sherry Vinegar
  • 0.7 oz Grana Padano Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 bread is lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil  before flipping). Transfer to a cutting board and carefully halve 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 cooked paninis with the salad on the side. Garnish the salad with the Grana Padano (crumbling or grating on the small side of a box grater before adding). Enjoy! 

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Mozzarella & Fontina Paninis

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 bread is lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil  before flipping). Transfer to a cutting board and carefully halve 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 cooked paninis with the salad on the side. Garnish the salad with the Grana Padano (crumbling or grating on the small side of a box grater before adding). Enjoy! 

Make the salad & serve your dish
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