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vegetable panini
Home / Recipes / Mediterranean Roasted Vegetable & Ricotta Panini

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.

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Yield: One sandwich

Ingredients

  • 1 6 inch Ciabatta-style hoagie roll
  • 3 slices Grande Sliced Deli-Style or Provo•Nello® Provolone cheese
  • 3 oz. Mediterranean Roasted Vegetables (see recipe) (1/3 cup)
  • 1⁄4 oz. Baby spinach leaves, fresh (1/4 cup)
  • 1⁄4 oz. Kalamata olives, pitted, drained and halved (6 halves)
  • 2 oz. Tomato slices, seasoned lightly with salt and black pepper (2 each)
  • 2 oz. Grande Ricotta Cheese (1/4 cup)
  • 1⁄4 tsp. Italian herb seasoning, dried, coarse-ground

Directions

  1. Brush outer surfaces of 1 ciabatta roll lightly with butter. Arrange, cut sides up, on flat work surface.
  2. Layer 3 slices Grande Sliced Provolone on top half of roll.
  3. 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.
  4. Close with top half of sandwich. Grill press in a preheated panini grill until bread is golden and cheese is melted.
  5. Slice sandwich in half; serve warm.

Roasted Vegetables

Yield: 42 oz. (14 servings)

Ingredients

  • 2 1⁄2 oz. Olive oil (6 tbsp.)
  • 1 lb. Red peppers, fresh, julienne (5 cups)
  • 1 lb. Artichoke hearts, quartered, drained (5 cups)
  • 1 lb. Red onion, fresh, slivered (5 cups)
  • 2 tsp. Garlic and pepper seasoning blend, dried
  • 1 lb. Mushrooms, fresh, sliced (6 cups)

Directions

  1. 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.
  2. 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.
  3. Cover and chill to hold.

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