Turn your grill into a panini press with a baking sheet and a couple of bricks. Hy-Vee Baking Stone Focaccia provides the perfect platform for building a colossal sandwich to divide into six servings. Pairs well with a Munich Helles beer or California Sauvignon Blanc wine.
Servings and Ingredients
|1 (16 oz) loaf Hy-Vee Baking Stone jalapeno-cheddar focaccia bread|
|2 tbsp. Hy-Vee Select olive oil|
|⅓ c. Hy-Vee mayonnaise|
|1 tsp. garlic paste or 2 cloves garlic, minced|
|8 oz. sliced mozzarella or Monterey Jack cheese|
|8 oz. deli roast beef|
|1 c. roasted red pepper strips|
|½ medium red onion, thinly sliced|
|1 ½ c. fresh spinach leaves|
- Preheat grill for indirect cooking to medium heat.
- Cut focaccia in half horizontally. Brush outside of halves with olive oil. Combine mayonnaise and garlic; spread on insides of bread halves. Place half the cheese slices on bottom bread half. Top with beef, pepper strips, onions and spinach leaves. Top with remaining cheese and other focaccia half.
- Place on grill over indirect heat. Place a baking sheet on top of sandwich and weight sheet with two bricks wrapped in foil. Cover and grill for 6 to 8 minutes, turning once,* or until bread is golden and cheese melts. To serve, cut into 6 slices.
- *To turn panini, use hot pads to remove bricks and baking sheet. Using a large spatula and the baking sheet as a guide, carefully turn Panini.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 45mg
- Sodium: 1290mg
- Total Carbohydrates: 47g
- Protein: 26g