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Prep Time: 5 minutes, Cook Time: 10 minutes, Serves: 4 1 brick Foil 8 slices ciabatta bread, cut about 1/2 inch thick 4 Tbsp. basil pesto 8 slices Provolone Cheese 1 (8 oz.) jar roasted red peppers, drained and thinly sliced 1 handful organic baby spinach 1/2 c. Henry's Extra Virgin Olive Oil Pastry brush Wrap brick completely in foil. Spread four tablespoon pesto over four slices of bread (one tablespoon per slice). Layer with cheese, spinach and red pepper slices. Top with second piece of bread. Brush both sides of the sandwiches with oil. Heat nonstick grill pan over medium heat. Place two sandwiches onto heated grill pan. Top with foil-wrapped brick, use one brick per two sandwiches as a weight. Grill sandwiches three minutes per side. Repeat with two remaining sandwiches. Cut on the diagonal. |
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