These satisfying, hearty, scrumptious panini sandwiches are packed with chorizo, queso cheese, garlic, and peppers.
Panini sandwiches are like warm blankets on crisp, cool autumn days.
I love how easy paninis are to make, and even though I am dairy-free, I develop recipes for some of my favorite food brands that are not dairy-free. This panini with chorizo slices, queso cheese, and peppers is one of them!
A Hearty Panini
The bread itself is sturdy and packed with nutrient-rich seeds and grains, so I wanted to make a sandwich that was worthy of this noble bread. You can find chorizo slices in your neighborhood grocery store’s deli section. It’s a nice savory, slightly spicy (but not too spicy!) change from traditional salami slices.
To complement the richness of the chorizo slices, I sliced red, orange, and yellow bell peppers, as well as yellow onion. I also sliced up some queso cheese. You can find queso cheese usually in 6 or 8 0unce cheese balls also in your grocery store’s deli section – or in the cheese section next to cheeses like ricotta and mascarpone. Finally, for some green and a bit of fresh herb flavor, I chopped up parsley and sprinkled it on top.
Time for the Panini Press!
You could eat the sandwich cold, but this honestly is SO amazing when you heat it up in a panini press. If you don’t have a panini press, you can simply heat it up in a skillet with a tablespoon of olive oil or butter.
I love watching the queso cheese get all melty. The ooey gooey yumminess of the cheese is a nice texture balance to the slight crunch (softened by the heat) of the peppers.
I normally cut sandwiches on the bias and create triangles, but this panini begs for a classic down-the-middle cut. Obviously, you choose – I simply love the even cut of all of the layers that you see with a straight cut. YUM!
These paninis are great for lunch or dinner. You can also make 6-8 sandwiches, and then cut them into small squares to create a mouthwatering appetizer that would be divine for your next holiday party!
Enjoy! Have you ever made a panini at home? What’s your favorite sandwich during the fall/winter months?
Chorizo Queso and Peppers Panini Sandwiches
- 8 slices Franz Gluten Free Great Seed bread or your favorite bread
- 1 tablespoon olive oil
- 1/2 cup thinly sliced red pepper
- ½ cup sliced onions
- 1 minced garlic clove
- 16 slices Chorizo usually found in your grocery store’s deli department
- 8 ounces Queso fresco cheese sliced thinly into 6 slices (can substitute with mozzarella if you can’t find Queso)
- 2 tablespoons olive oil
- 1 tablespoon finely chopped cilantro can substitute with parsley
- Heat 1 tablespoon of olive oil over medium heat in a large skillet or sauté pan.
- Once the pan is hot, add red pepper slices and sauté for 2 minutes, stirring to ensure even cooking.
- Add onions and garlic to the pan and sauté for 1-2 minutes, just until the onions are soft. Remove from heat.
- Using the other two tablespoons of olive oil, lightly and evenly oil one side of each of the slices of Franz Gluten Free Great Seed bread. Place oiled side down onto a plate.
- Set four slices aside to use as the sandwich tops. Onto the remaining four slices of bread, top each evenly with 4 slices of Chorizo.
- Add two thin slices of Queso fresco cheese evenly over the Chorizo.
- Top each sandwich filling with an even amount of sliced red peppers, onions, and minced garlic.
- Sprinkle chopped cilantro (or parsley) on top of each.
- Then use the remaining slices of bread to top each sandwich.
- Heat a Panini press or grill pan and grill each sandwich until the cheese has melted slightly, about 4-5 minutes in a Panini press or 5-6 minutes (2-3 minutes each side) on a hot grill pan.
- Remove, slice each sandwich in half, and enjoy immediately.