Sicilian Panini

Yied: 1 panini

 

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

  1. Preheat panini press to 350 degrees F.
  2. 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.
  3. 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.