Goat Cheese and Roasted Pepper Panini
Source: Panini, Bruschetta, Crostini by Viana La Place (Hearst Books, 1994)

5 1/2 ounces goat cheese, softened at room temperature
3 green onions, trimmed of half of the green tops, finely chopped
1 tablespoon chopped Italian parsley
1 tablespoon chopped basil
1 small garlic clove, peeled and finely chopped
Salt and freshly ground black pepper
2 red bell peppers
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons capers
Small pinch hot red pepper flakes
4 round rolls, about 5 inches in diameter

Place the goat cheese in a bowl and combine with the green onions, herbs and garlic. Season with salt and pepper. Set aside. You can prepare cheese mixture several hours in advance. Refrigerate, then bring to room temperature before using.

Roast the peppers. Remove the blackened skin, core, seeds and membranes. Cut into thick strips. Place on a plate and toss in olive oil, lemon juice, capers and hot red pepper flakes. Season with salt and pepper.

Split the rolls in half. Spread the goat cheese on the bottom half of the rolls. Top with strips of roasted peppers and capers. Drizzle the remaining juices over the inside of the top half of the rolls. Cover panini with the top halves. Makes 4 panini.