Roasted Pepper and Fresh Mozzarella Panini (Sandwiches)

Preparation time: 10 minutes
4 servings
252 calories per serving, 26% from fat

RealAge effect if eaten 12 times a year:
Because they stay on the bush a few weeks longer, red bell peppers have much more vitamin C than green peppers. Rich in calcium and beta-carotene, too, this easy-tomake lunch makes you 6 days younger.

RealAge-effect in ingredients:
Arugula, bell peppers, (calcium, selenium, lycopene, potassium, beta-carotene, vitamin C, folic acid)

Ingredients:
• 1 (8-inch) round tomato bread or focaccia
• 1⁄4 cup olive relish, such as American Spoon brand
• 1 cup packed arugula
• 1⁄4 cup packed sliced basil leaves
• 4 ounces fresh mozzarella cheese, well drained (see Substitutions)
• 1⁄2 teaspoon freshly ground black pepper
• 1 to 2 jars (7 ounces each) roasted red bell peppers, as desired

Preparation:
Using a long serrated knife, cut bread into two rounds. Spread olive relish on the cut sides of bread. Layer arugula and basil on bottom half of bread. Cut cheese into thin slices; arrange over basil. Sprinkle pepper over cheese. Drain bell peppers well. Tear into thick strips and arrange over cheese. Close sandwich with top of bread and cut into wedges.

Substitutions: The best-quality mozzarella—fresh mozzarella—is always kept in a liquid bath. If unavailable, use the low-moisture form found in most supermarkets.

One to 2 cups roasted and peeled fresh bell pepper strips may replace the bottled peppers; chopped pitted Kalamata or Sicilian olives moistened with a bit of olive oil may replace the olive relish, and baby spinach leaves may replace the arugula, although the sandwich will taste less spicy. An added roasted, peeled red

jalapeño, also available in jars, or an added roasted, peeled poblano pepper would add extra zing—quite a lot of extra zing—and would be truly delicious. Be sure to seed and stem both of these peppers.

Tips: Toast the bread in a toaster oven for 2 minutes before slicing it open, just to crisp it. Toasting—especially of baked goods—almost always increases flavor. Microwaving warms bread but doesn’t make it slightly crusty, as toasting does.

Nutritional Analysis
• Total fat (g) 7.2
• Sodium (mg) 588
• Vitamin A (RE) 128
• Fat calories (kc) 64.9
• Calcium (mg) 253
• Beta-carotene (RE) 228
• Cholesterol (mg) 16.0
• Magnesium (mg) 47
• Vitamin C (mg) 79
• Saturated fat (g) 3.01
• Zinc (mg) 1.2
• Vitamin E (mg) 1.8
• Polyunsaturated fat (g) 0.8
• Selenium (mcg) 26
• Thiamin B1 (mg) 0.3
• Monounsaturated fat (g) 1.9
• Potassium (mg) 527
• Riboflavin B2 (mg) 0.4
• Fiber (g) 9.5
• Flavonoids (mg) 0.1
• Niacin B3 (mg) 2.4
• Carbohydrates (g) 65.8
• Lycopene (mg) 1.8
• Vitamin B6 (mg) 0.3
• Sugar (g) 25.0
• Fish (oz) 0
• Folic acid (mcg) 43
• Protein (g) 13.0
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.2

This Recipe was published in 'Cooking The RealAge Way - p160'