I like this on Italian Beef Sandwiches and bruschetta. I've also made roast beef, cream cheese and peperonata paninis.
Peperonata
"Simple Italian Sandwiches"
From the book "As we have no kitchen at "Ino" (the author's panini restaurant) we had to devise a method of preparing this roasted red pepper condiment in a trusty toaster oven. While this isn't a traditional method, we love the way it almost dehydrates the peppers, intensifying their sweetness."
Besides being a key play in all forms of panini, Peperonata served alongside fresh mozzarella is a stunning combination, on of the all-time best snacks.
4 red bell peppers, cored, seeded, cut into 1-inch dice
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons dried thyme
pinch of red chile flakes
kosher salt
Preheat the toaster oven or regular oven to 350 degrees F.
Combine all the ingredients EXCEPT the salt in a bowl and toss to completely coat the diced red pepper. Pour onto a toaster-voen tray or 9-inch ovenproof saute pan and bake for 25 minutes, sitrring with a spatula every 5 minutes or so, until the peppers are soft. Transfer to a bowl (be sure to pour all of the olive oil/vinegar mixture in as well) and cool to room temperature. Use the same day or refrigerate for up to 3 days. Stir and season with salt to taste just before serving.