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.


1 6-inch Ciabatta-style hoagie roll

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

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


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.