Ingredients
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1 loaf pesto focaccia bread
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8 ounces freshly sliced turkey
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4 ounces spinach artichoke spread (Available at your local grocer)
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2 ounces asiago cheese (asiago parmesan blend)
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1 small red onion, diced
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1 tablespoon olive oil
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1 tablespoon balsamic vinegar
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1 -2 tomatoes, sliced (6-8 slices)
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1 pinch salt and pepper
Instructions
- Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
- Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
- Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
- Serve hot with chips or your favorite soup!