Mediterranean Roasted Vegetable & Ricotta Panini
Mediterranean food is enjoyed by 20% of consumers at least once a month. Deliver this sought-after experience with contemporary roasted flavor. This recipe features olive oil-roasted red peppers, mushrooms, artichokes and red onions with Grande Ricotta Cheese seasoned with Italian herb seasoning, fresh spinach, sliced tomato, Kalamata olives and melted Grande Sliced Provolone Cheese.
Course: Sandwiches
Mediterranean Roasted Vegetable & Ricotta Panini
Description
Ingredients
Panini
Roasted Vegetables
Instructions
Panini
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Brush outer surfaces of 1 ciabatta roll lightly with butter. Arrange, cut sides up, on flat work surface.
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Layer 3 slices Grande Sliced Provolone on top half of roll.
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Combine 2 oz. Grande Ricotta with 1/4 tsp. Italian seasoning and stir to blend; spread evenly over bottom half of roll; top with 3 oz. Mediterranean Roasted Vegetables, 1/4 oz. spinach, 6 olive halves and 2 tomato slices.
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Close with top half of sandwich. Grill press in a preheated panini grill until bread is golden and cheese is melted.
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Slice sandwich in half; serve warm.
Roasted Vegetables
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Combine olive oil, red peppers, artichoke hearts, red onion and garlic seasoning in a large bowl and toss to blend; add mushrooms and toss until mushrooms are coated with oil.
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Arrange in a single layer in four 12-inch deep dish pizza pans and bake each at 450°F for 6 minutes in an impingement oven, or until golden.
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Cover and chill to hold.
Note
Yield: One sandwich
Yield: 42 oz. (14 servings) roasted vegetables
