Ciabatta Panini

Name: Ciabatta Panini
Cook time: 5 min
Yield: 4 paninis
Cuisine: United Kingdom
Ingredients: 8 slices provolone cheese; 4 ciabatta rolls, split; 12 slices pancetta; 2 cups baby spinach leaves; 1 large tomato, sliced; 2 roasted red bell peppers, sliced; ½ small red onion, thinly sliced; ¼ cup olive oil; 2 tablespoons red wine vinegar; salt and ground black pepper to taste

A yummy warm sandwich served by itself with lunch or with soup for dinner! This meal can also be easily adjusted to suit your individual tastes and lifestyles.

INGRIDIENT

8 slices provolone cheese

4 ciabatta rolls, split

12 slices pancetta

2 cups baby spinach leaves

1 large tomato, sliced

2 roasted red bell peppers, sliced

½ small red onion, thinly sliced

¼ cup olive oil

2 tablespoons red wine vinegar

salt and ground black pepper to taste

DIRECTION

Step: 1

Preheat panini press and lightly oil the grates.

Step: 2

Place a slice of provolone cheese on both top and bottom pieces of ciabatta bread. Layer 3 slices pancetta and 1/4 cup spinach over the 4 bottom slices of bread. Divide tomato, bell peppers, and onion equally among the sandwiches. Drizzle each sandwich with about 1 teaspoon each olive oil and vinegar; season with salt and pepper. Replace tops of ciabatta rolls and brush with the remaining olive oil.

Step: 3

Place sandwiches on the panini grill; close the press tightly on top. Cook until golden brown and cheese is melted, about 5 minutes.

NUTRITION FACT

Per Serving: 661 calories; protein 31.5g; carbohydrates 37.7g; fat 42.6g; cholesterol 69.4mg; sodium 1699.6mg.

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