Go Back
+ servings

Provolone Pepperoni Pepper Panini

Katerina | Diethood
The best, most delicious panini prepared with provolone cheese, pepperoni, and peppers. 
Servings : 4 serves
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients
  

  • ¼ – ½ sliced onion
  • ¼ – ½ sliced bell pepper
  • 1-2 Tbsp extra virgin olive oil
  • 8 slices pumpernickel bread
  • ¼ -½ lb deli-sliced pepperoni
  • 8-16 slices provolone cheese
  • ½- 1 Pesto store- bought or homemade (recipe below)
  • Homemade Pesto Ingredients
  • 1 bunch fresh basil
  • ½ bunch fresh parsley
  • 2-3 cloves grated/chopped garlic
  • ¼ – ½ cup peanuts/pine nuts
  • 1 lemon
  • ½ – ¾ cup grated parmesan cheese
  • ¼ – ½ cup extra virgin olive oil

Instructions
 

Pesto Preparation
  • In a food processor combine basil, parsley, garlic, pine nuts/peanuts, lemon zest with the juice from lemon and parmesan cheese.
  • While processing, pour in extra virgin olive oil. Add amount of oil to reach desired thickness. Makes roughly ¾ cup.
Sandwich Preparation
  • Turn on Panini/sandwich maker or place non-stick skillet over medium heat.
  • In a separate skillet on stovetop over medium- high heat, sauté onion and pepper slices with olive oil until onion is translucent and/or vegetables are tender.
  • Spread pesto on one side of each piece of pumpernickel bread.
  • On top of pesto side, layer 4 slices of bread with a couple of pepperoni slices and 1-2 slices provolone cheese. Spoon on onions and bell peppers.
  • Add another couple of slices of pepperoni on top of peppers and onions. Form a sandwich by placing a piece of bread on top, pesto side down.
  • Place in Panini/sandwich maker or skillet. Cook until cheese is melted. If cooking in skillet, flip sandwich halfway through.

Notes

WW Freestyle SmartPoints: 12
ALTERNATIVES:
Original Ingredient: Replace With:
bell pepper mild peppers (cubanelle, poblano, or Anaheim), medium heat to hot peppers (fresno, jalapeño, chipotle in adobo, serrano or habanero peppers), or any type of pepper
extra virgin olive oil vegetable oil, butter/margarine, or dairy-free margarine
pumpernickel bread brown rice bread, rice bread, or any type of sliced bread
deli-sliced pepperoni thinly sliced soy-based pepperoni, pancetta, prosciutto, salami, ham, corn beef, pastrami, turkey or prepackaged pepperoni
provolone cheese any type of sliced cheese or soy-based cheese
basil tarragon or mint
parsley chervil or cilantro
garlic cloves ¼ - ½ tsp garlic powder or ½ - 1tsp minced garlic
peanuts/pine nuts sunflower seeds, almonds, chickpeas (drain and dry), or any type of nuts
lemon lime
parmesan cheese soy-based cheese or any type of grated cheese

Nutrition

Calories: 375 kcal | Carbohydrates: 30 g | Protein: 19 g | Fat: 20 g | Saturated Fat: 10 g | Cholesterol: 38 mg | Sodium: 807 mg | Potassium: 248 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 725 IU | Vitamin C: 24.8 mg | Calcium: 468 mg | Iron: 1.9 mg | Net Carbs: 26 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Sandwiches
Cuisine: Italian
Keyword: panini recipes, pepperoni, sandwich recipes