Chicago Loves Panini
Going panini and beyond in the Windy City - and loving it!
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August 4, 2014 at 2:54 am
Roast the peppers over a stove-top burner until they turn black and soft. I always put aluminum foil on the stove (except for the burners, which are left uncovered) to make the cleaning easier afterwards.
Peel off the skin of the peppers, then run them quickly through cold water.
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