Mango Curry Hummus & Tandoori Roasted Red Pepper Panini
Mouthwatering tandoori spice-rubbed roasted peppers are layered with tangy mango curry hummus, crisp fresh spinach, and red onions in these mango curry hummus and tandoori roasted red pepper panini.
Preheat the oven to 350 degrees Fahrenheit. Rub the quartered red peppers on all sides with a light coating of olive oil, and generously sprinkle the insides with the tandoori spice blend.
Roast the peppers for about 45 minutes, or until the skins are wrinkled and the peppers are very soft. Once cool enough to handle, remove the skins, sprinkling additional tandoori spice if desired.
For the mango curry hummus and tandoori roasted red pepper panini:
Preheat an indoor grill or panini press (or see recipe post for other heating options), and lightly spray with oil if desired/needed.
Generously spread mango curry hummus on two slices of bread. Arrange a handful of fresh spinach, 4 tandoori roasted red pepper quarters, a few slices of red onion, and cilantro as desired, then put the two halves together.
Grill the sandwich on both sides, pressing it down to compact the filling, until the bread is crisp and the filling is warm all the way through.
Repeat to make three more sandwiches. Enjoy warm or at room temperature. If saving sandwiches for later, I recommend changing the arrangement of the filling to use the spinach leaves as a barrier between the bread and the other ingredients, which prevents the bread from getting soggy.
Notes
When preparing the tandoori spice rub recipe linked above, I substitute half of the paprika with smoked paprika to give my recipes a smoky flavor even though they are not cooked in the tandoor (clay oven).If not cooking the sandwich in a panini press, or if sensitive to raw onion, soak the sliced red onion in a bowl of COLD water for a few minutes before using. This step will reduce the pungency of the onion.Nutrition facts exclude the hummus (hummus recipe includes its own nutrition facts).