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Recipes - Entrees/Side Dishes

Chef Linfield’s Grilled Pepper Panini


  • Red, yellow or orange bell pepper
  • 2 slices sour dough bread
  • Slice Swiss cheese
  • Sliced smoked meat
  • Sliced avocado
  • Butter

Instructions

  1. Blacken a pepper.
  2. Rinse red, yellow or orange bell pepper (don’t forget to take the sticker off). Place directly on grate overtop a medium gas flame. Blacken on all sides, using tongs to turn.
  3. Remove from heat and place in a stainless steel bowl. Cover with plastic wrap to trap in heat and to "blister." Wait until room temperature.
  4. Under a stream of water, peel and seed peppers. Discard black skins and seeds.
  5. Smear two slices of thick sourdough bread with butter.
  6. Place Swiss cheese, sliced smoked meat, avocado slices and the grilled peppers in between the dry sides of the bread.
  7. Place sandwich in a pan with wet sides out. Let toast for two minutes. Flip and toast until outer side is light brown.
  8. If needed, place in oven for 2 to 3 minutes to melt cheese.

Serve with fries (or salad) and beer. Makes a quick great lunch.

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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.