Recipe courtesy of Arianne Jones.
2 slices - bread
2 tbsp - fresh basil pesto
2 tbsp - soft goat cheese
3 slices - avocado
1/2 cup - spinach
1/4 cup - alfalfa sprouts
3 slices - Soleterra d'Italia Calabrese piccante salami
2 slices - Soleterra d'Italia prosciutto
Spread pesto onto two slices of bread. Add a layer of goat cheese that will melt into the pesto when heated. On the bottom slice of bread, add avocado, spinach and alfalfa sprouts. Top it off with salami and prosciutto then add the top slice of bread with pesto and cheese facing down. Pop your sandwich into the panini press and enjoy a quick, easy and delicious lunch.
Sunterra Bread, Nine Grain, Round (each)
Sunterra Pesto, Fresh Basil (250g approx)
Woolwich Dairy Gourmet Goat Cheese Plain (113g)
Earthbound Farm Organic Salads, Baby Spinach (5oz)
Soleterra Calabrese Piccante Salami Sliced (125g)
Soleterra Prosciutto Stagionato Sliced (125g)