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.

Ingredients
Sandwich

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

Roasted Vegetables

21/2 oz. (6 tbsp.) Olive oil

1 lb. (5 cups) Red peppers, fresh, julienne

1 lb. (5 cups) Artichoke hearts, quartered, drained

1 lb. (5 cups) Red onion, fresh, slivered

2 tsp. Garlic and pepper seasoning blend, dried

1 lb. (6 cups) Mushrooms, fresh, sliced

Directions

Panini
Yield: One sandwich
  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) roasted vegetables
  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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