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.
1 6-inch Ciabatta-style hoagie roll
3 slices Grande Sliced Deli-Style or Provo•Nello® Provolone cheese
3 oz. (1/3 cup) Mediterranean Roasted Vegetables (see recipe)
1/4 oz. (1/4 cup) Baby spinach leaves, fresh
1/4 oz. (6 halves) Kalamata olives, pitted, drained and halved
2 oz. (2 each) Tomato slices, seasoned lightly with salt and black pepper
2 oz. (1/4 cup) Grande Ricotta Cheese
1/4 tsp. Italian herb seasoning, dried, coarse-ground
Brush outer surfaces of 1 ciabatta roll lightly with butter. Arrange, cut sides up, on flat work surface.
Layer 3 slices Grande Sliced Provolone on top half of roll.
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.
Close with top half of sandwich. Grill press in a preheated panini grill until bread is golden and cheese is melted.
Slice sandwich in half; serve warm.
Yield: 42 oz. (14 servings) roasted vegetables
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.
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.