6
1g fiber • 271mg .calc • 1601mg .sod • 39mg .chol • |
|
8g fat .sat • 19g fat • 27g .pro • 69g .carb • fat) from (31% 565 Calories |
|
serving: per information Nutritional |
|
.warm Serve .melted is cheese | |
and warm is filling the marked, well and toasty golden, is bread the until minutes, 5 for Grill | |
.seconds 30 for handle the on lightly press and cover Lower .plate grill bottom the on sandwiches | |
the place ready, is ® Griddler When .closed unit the with High to ® Griddler ®Cuisinart Preheat | |
.total sandwiches 4 make to crosswise half in Cut .sandwich on top Place .provolone the | |
of layer a with Top .sopressata the over peppers roasted the Arrange .flat lie to peppers roasted | |
the Cut .bottom each on sopressata the layer Evenly .pesto teaspoon 1 with half each Spread | |
.oil olive with bread of piece each of outside the brush Lightly .horizontally half | |
in each Cut .lengths | |
provolone sliced ounces | 4 |
drained peppers, red roasted | 2 |
sopressata sliced thinly ounces | 4 |
pesto teaspoons | 4 |
oil olive virgin extra tablespoon | 1 |
long) inches 22 (about baguette French long | 1 |
servings 4 Makes | |
Grill Side: Plate | |
Grill/Panini Selector: | |
Closed Position: ® Griddler | |
Panini Pesto & Pepper Roasted
Provolone, Sopressata,
3g fiber • 201mg .calc • 1088mg .sod • 46mg .chol • 7g fat .sat • 16g fat • 20g .pro • 34g .carb • fat) from (41% 366 Calories serving: per information Nutritional
.serve to diagonal the on half in Cut .way same the in sandwiches 2 remaining Grill .oven preheated in warm keep and rack a to Remove .minutes 4 to 3½ for panini Grill .seconds 30 about for handle to pressure light apply and cover Lower .spaced evenly plate, grill bottom the on sandwiches two Place
.up side oiled bread, sliced remaining the with Top .sandwich each on item each of amounts equal using – prosciutto and peppers, roasted asparagus, cheese, shredded – order this in sandwiches the Build .down side oiled surface, work the on bread of slices 4 Place .oil olive remaining the with bread of slice each of side one brush Lightly .175ºF to oven conventional Preheat
.dry pat and well peppers roasted Drain .reserve combine; to toss and bowl small a into Provence de herbes and cheese shredded Put .Reserve .minutes 5 to 4 about bright, and crisp until cook and Cover .grill preheated the of plate bottom the on asparagus oiled the Lay .oil olive the of teaspoons 2 with asparagus Toss .peel and asparagus Trim