Ingredients
- 1 10-inch sun-dried tomato wrap
- tbsp sun-dried tomato pesto
- 1/2 cup Natural Melt™ Creamy Fontina, shredded
- 3/4 cup cured meats (think prosciutto, soppressata, capicola), sliced
- 1/4 cup artichoke hearts, roughly chopped
- 2 tsp kalamata olives, chopped
- 1/2 cup baby spinach
- 1/4 cup fresh basil, roughly chopped
- Olive oil, for cooking
Method
- Preheat panini press to 350 degrees F.
- Lay wrap onto a clean surface and evenly coat with sundried tomato pesto. Top with Natural Melt™ Creamy Fontina, meat, artichoke hearts, olives, spinach and basil.
- Roll wrap tightly into pinwheel. Brush with olive oil, place on the panini press and cook for 6-8 minutes, until cheese is melted and meats are warmed.