Sandwich Week Continues with the Crones…
Pesto Piccante Provolone Panini
1 Ciabatta Roll
2 Tablespoons Butter
½ Cup Prepared Pesto Sauce
3 Thin Slices Dietz & Watson Provolone Cheese
2 Thick Slices Tomato
½ Cup Artichoke Hearts, Sliced
2 Teaspoons Mayonnaise
Step 1 slice the ciabatta roll in half and spread butter across each side. Toast in a skillet over medium-high heat. Remove and spread insides with mayonnaise.
Step 2 Then Top each slice of bread with the prepared pesto sauce, slices of Provolone, tomato, and artichokes.
Step 3Place in the skillet or in a panini press for 2 to 3 minutes, gently pressing the slices together. Serve with chips and beverage.