Hot, creamy and crispy this Panini is sure to get the family to eat their greens! Bologna is surrounded by oozing creamy spinach and pesto. This sandwich is sure to be a hit.
|2 tbsp||grated parmesan cheese|
|1/4 cups||shredded mozzarella|
|2 tbsp||Basil pesto spread|
|1 tsp||hot sauce, your fave|
|1 cup||defrosted, squeezed finely chopped spinach|
|1 tbsp||garlic, finely minced|
|2 tbsp||olive oil|
|6||Schneiders bologna slices|
|2||triangle, seeded buns cut horizontally in half|
Add 1 tbsp to a preheated med. size skillet. Saute the garlic until fragrant and golden. Add the spinach, salt and saute for 5-8 min on med. high heat until the moisture evaporates. Allow to cool to room temp.
Blend spinach with ricotta, parmesan, mozzarella and hot sauce. Spread 1/2 of the mixture onto one half of each bun.
Blend the mayo with pesto. Spread 1/2 of the mixture on the remaining halves of each bun.
Roll 3 slices of bologna and place in the center of each bun.
Brush the outsides of the buns with remaining oil.
Toast on a grilled pan or in a Panini Press until golden on both sides.
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