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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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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 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.
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.
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!
Tips from Home Chefs