Grilled Peach & Pepper Panini

Panini, Italian for little breads, shine when summer produce meets the press. Grilled peaches and sweet red peppers melt into fresh mozzarella on ciabatta, finished with basil and a balsamic glaze for a bright vegetarian lunch.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 18g protein
• 48g carbs
• 18g fat
• 6g fiber

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Ingredients

• 4 ciabatta rolls
• 2 medium ripe peaches
• 2 medium red bell peppers
• 8 oz fresh mozzarella
• 1 cup fresh basil leaves
• 2 cups baby arugula
• 3 tbsp balsamic glaze
• 2 tbsp extra-virgin olive oil
• 1 garlic clove
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Brush the grates lightly with oil so fruit and peppers release cleanly.
2. 2Halve and pit the peaches, then cut into thick wedges. Slice the bell peppers into broad flat panels, discarding seeds and ribs.
3. 3Toss peach wedges and pepper pieces with a drizzle of olive oil, salt, and black pepper. Grill 3 to 4 minutes per side until peaches show deep grill marks and peppers soften and char lightly at the edges.
4. 4Transfer grilled produce to a cutting board. Let cool 2 minutes, then slice peaches thinner and cut peppers into sandwich-friendly strips.
5. 5Split the ciabatta rolls and brush cut sides lightly with olive oil. Rub each cut face once with the cut side of a garlic clove for subtle savoriness.
6. 6Layer fresh mozzarella slices on the bottom halves, followed by grilled peppers, peach slices, and a generous handful of basil leaves. Drizzle with balsamic glaze.
7. 7Top with a small pile of arugula and the remaining bread halves. Press gently so fillings nestle without spilling.
8. 8Cook each sandwich in a panini press or heavy skillet over medium heat for 3 to 5 minutes, flipping once if using a skillet and weighting with another pan, until the bread is golden and crisp and the cheese melts.
9. 9Rest 1 minute, then slice on the diagonal. Serve warm so the sweet peaches and smoky peppers shine against the melted mozzarella and bright basil.