Ingredients
Serves: 1
Prep Time: 10 minutes. Total time: 15 minutes
2- 6” Pieces of Sara Lee Sourdough Bread
Mezzetta® Italian Extra Virgin Olive Oil
2 tablespoons Napa Valley Bistro Home Style Basil Pesto
1 slice provolone
¼ c Mezzetta® Roasted Red Bell Pepper Strips
1 slice mozzarella
1 c Napa Valley Bistro™ Marinara Sauce
Cooking Instructions
Preheat the panini grill according to the manufactures directions.
Lightly brush the outside of the sourdough with olive oil. (Or you can brush oil on the grill directly)
Spread pesto on the insides of each slice of bread.
Top one slice of pesto bread with provolone cheese. Sprinkle roasted red bell pepper strips on cheese. Add a piece of mozzarella on the red pepper strips and press the 2nd slice of pesto bread on top.
Place in the panini machine and cook for 5-6 minutes or until the bread is crisp, golden, and the cheese has melted.
Cut sandwich into 1.5” wide strips and serve with warm marinara sauce for dipping.
