All you need:
1 (16 oz) loaf Hy-Vee Baking Stone jalapeno-cheddar focaccia bread
2 tbsp Hy-Vee Select olive oil
1/3 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
1/2 medium red onion, thinly sliced
1 1/2 c. fresh spinach leaves
All you do:
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.
Nutrition information per serving:
Dietary Fiber: 3g
Saturated Fat: 9g
Trans fats: 0g
Daily nutritional values:
50% vitamin A
60% vitamin C