Directions

1. 1

   If using a fresh red bell pepper, cut it in half lengthwise, then cut each half into thirds lengthwise to create long strips. Toss the strips with 2 teaspoons olive oil, salt, and black pepper. Heat a skillet or griddle over high heat and grill the pepper strips for 6–8 minutes, stirring occasionally, until they are soft and have light char marks. If using jarred roasted peppers, simply drain them and set aside.

2. 2

   Lay all 4 bread slices on a clean work surface. Spread 3–4 tablespoons of olive tapenade on two of the slices. Spread 3–4 tablespoons of softened goat cheese on the remaining two slices.

3. 3

   Top each tapenade-spread slice with a portion of the roasted red pepper strips and a handful of fresh spinach.

4. 4

   Place a goat cheese-spread slice on top of each prepared tapenade slice, goat cheese side down, to form two sandwiches.

5. 5

   Heat a panini press to high heat, then place both sandwiches on it and cook for about 10 minutes, checking every couple of minutes to ensure they do not burn. The bread should become golden and crispy. Alternatively, heat a skillet or griddle over medium-high heat, place the sandwiches on it, and press down firmly with a heavy frying pan or cast-iron skillet to flatten them. Cook for 4–5 minutes on each side until golden and crispy.

6. 6

   Remove the panini from the heat and let cool for 1 minute. Slice in half if desired and serve warm.