Ingredients
- ½ cup Cento 100% Italiano Extra Virgin Olive Oil
- 8 slices Italian Bread
- 4 tbsp Cento Basil Pesto Sauce
- 1 cup Fresh Baby Spinach Leaves
- 1 jar Cento Roasted Peppers (12 oz), drained
- 1 lb Deli Turkey Breast, sliced
- 4 slices Provolone Cheese
- 1 cup Romano Cheese
Directions
Preheat grill to 450-500ËšF, leave the lid down during heating. Brush olive oil onto the inside of the slices of bread. Assemble the panini in the following order: bread slice, pesto, spinach, 2-3 pieces roasted pepper, 3-4 slices turkey, provolone cheese. Once the sandwich is assembled, brush olive oil onto the outside slice of bread. Carefully dredge the entire top of the sandwich in Romano cheese. Turn the sandwich over, and repeat with the bottom slice. Once this is done you should be left with an assembled panini with Romano cheese on the bottom and top slices of bread. Carefully transfer the assembled sandwich to the heated grill. Grill 3-4 minutes per side or until cheese is melted and bread is golden brown. Serves 4.
