Celebrate National Panini Month with a Recipe from Celebrity Chef Dr. John La Puma

Amongst other things, August is recognized as “National Panini Month.” Eagles Talent honors all Panini’s with this recipe from Celebrity Chef & Culinary Medicine Practitioner: Dr. John La Puma. This recipe is as healthy as it is tasty, it contains red bell peppers that have a lot of vitamin C. It is also rich in calcium and beta-carotene too!

This easy to make lunch makes you 6 days younger, so try it out!

Preparation Time:  10 minutes
Cooking Time:  0 minutes
Servings  4
Serving Size:
Ingredients:

1 (8-inch) round tomato bread or foccacia
1/4 cup olive relish, such as American Spoon brand
1 cup packed arugula (a salad green) leaves
1/4 cup packed sliced basil leaves
4 ounces fresh mozzarella cheese, well drained*
1/2 teaspoon freshly ground black pepper
1 to 2 jars (7 ounces each) roasted red bell peppers, as desired
Directions:

Split bread in half lengthwise using a long serrated knife; open into two rounds. Spread olive relish over 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.
Tips:

Toast the bread in a toaster oven for 2 minutes before slicing it open, just to crisp it. Toasting nearly always brings up flavor, especially of baked goods. Microwaving the bread would warm it, but not develop the slight crustiness that toasting does. *The best-quality mozzarella—fresh mozzarella—is always kept in a liquid bath. If unavailable, use the low-moisture form found in most supermarkets.
Substitutions:

1 to 2 cups roasted and peeled fresh bell pepper strips may replace the bottled; 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, though the sandwich will taste less spicy. An added roasted, peeled red jalapeno, 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 them both.
Nutrition Facts:

Fat Calories: 64.90 g
Total Fat:  7.20 g
Sat. Fat:  3.01 g
Cholesterol:  16.00 mg
Total Carbohydrate:  65.80 g
Fiber:  9.50 g
Sugars:  25.00 g
Protein:  13.00 g

Watch Dr. John La Puma’s video on how to make yourself better with what you eat!

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John La Puma MD is the leading physician voice for healthy eating as part of health, and an expert in wellness and stress management. His mission is to empower people to transform their lives with how they live, often reversing the underlying causes of illness. Dr La Puma specializes in weight control in Santa Barbara, California and works with Chef Clinic® clients and partners worldwide.