Panino ||Recipe

     INGREDIENT

•  Onion (sliced).
•  2 bell peppers, red or yellow (seeded and each cut in 4 wedges).
•  2 zucchini (sliced).
•  100 g provolone, scamorza or fontina (sliced).
•  1 handful of fresh arugula (washed and dried).
•  1 tablespoon of olive oil.
•  salt and cayenne pepper

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       PREPARATION

•  In a non-stick pan, roast the onion in olive oil at medium heat for 5 minutes, then lower the temperature and cook for an additional 15 minutes, stirring occasionally. Season with salt and cayenne pepper.
• Using a sandwich press, grill the bell peppers (lightly sprinkled with salt) for 20-30 minutes at medium heat.
• When the peppers are ready, put them aside and peel off the skin (it should come off easily – if it doesn’t, let the peppers rest for 10 minutes in a sealed zip-lock while they are still warm).
• Grill the zucchini (also sprinkled with salt) for 10-15 minutes at medium heat.
• When the zucchini are ready, put them aside and roughly wipe the grill clean, while keeping it turned on.
• Assemble the sandwich by layering the cheese, the grilled vegetables, and the roasted onions
• Warm up the sandwiches in the press until the cheese melts. Then add the fresh arugula and serve. 

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