There is SO much flavor in every bite of this panini. I just love this combination of ingredients and textures and I know you will, too :)
4 slices of Prosciutto (per sandwich)
1 Tbsp. Gainey Vineyard Basil, Garlic, Pine Nut Pesto (prepared)
1 ½ Tbsp. Sun-dried tomatoes (julienne cut)
¼ c. fresh Arugula & Spinach mix
1 slice of Provolone cut in half
1 Ciabatta bread or deli roll
Olive oil to brush top of bread
Preheat Panini maker. (If you don’t have a Panini maker available, heat a grill pan on the stove and use a heavy cast iron skillet to press down on bread to give same effect).
Prepare Gainey Vineyard Basil, Garlic, Pine Nut Pesto according to package instructions. Set aside.
Slice Ciabatta or deli roll lengthwise. Place Prosciutto lengthwise on one half. Spread pesto evenly over Prosciutto. Add sun-dried tomatoes over pesto. Add even layer of arugula and spinach leaves. Place both halves of Provolone over leaves. Brush top of bread with olive oil.
Place sandwich in Panini maker and cook until cheese is melted. If using a grill pan, brush the pan with a little olive oil first. Place Panini in center of pan and place a heavy skillet on top. Be sure to turn the sandwich over one time to achieve grill marks on both sides.