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Mock Paninis with Spinach Vinaigrette Salad by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipes:

Creamy Pesto Sauce by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

1/4 c.

pine nuts, or almonds

3 clove

fresh garlic (or 1/2 tsp. powder per clove)

1 1/2 c.

fresh basil leaves

1/4 c.

olive oil

1/3 c.

Parmesan cheese

1/3 c.

mayonnaise

1/4 tsp.

ground nutmeg

1/2 tsp.

salt

1/4 tsp.

pepper

Directions:

Toast nuts over the stove-top on a dry skillet over medium heat for about 5 minutes, stirring every few seconds (until nuts start to turn a golden brown and emit a light fragrance).

In a food processor or blender, combine toasted nuts, garlic, basil, olive oil, parmesan, mayonnaise, nutmeg, salt and pepper. Process until a coarse paste is formed.

Mock Paninis by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

1 loaf

Focaccia bread

1/2 c.

"Creamy Pesto Sauce"

1 lb.

turkey lunchmeat

1 lb.

ham lunchmeat

1 (16 oz.) pkg.

sliced provolone cheese

1 (14.5 oz.) can

artichoke hearts, drained and sliced

1/4 c.

olive oil, divided, for grilling

Directions:

Cut Focaccia loaf horizontally so you have two round discs. Spread “Creamy Pesto Sauce” evenly on cut sides of both halves of the bread. On the bottom half, layer: meats, cheese, and sliced artichoke hearts. Top with other half of bread. Cut sandwich into quarters and brush tops and bottoms with small amount of olive oil.

Brush bottom of sauté or frying pan with olive oil and place on burner over medium heat. When pan reaches desired temperature (oil in pan will “ripple” but not smoke), add sandwiches and grill until cheese melts, flipping sandwiches halfway through cooking time (about 3 minutes on each side).

Spinach Vinaigrette Salad by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ingredients:

1 bag

fresh spinach leaves, rinsed and dried

ripe roma tomatoes, sliced

1/2 c.

red onion, thinly sliced

1/2 c.

coarsely chopped pecans or walnuts

1/4 c.

crumbled gorgonzola cheese

1/2 c.

botttled vinaigrette dressing

Directions:

Toss spinach leaves, tomatoes, onion, nuts, cheese and vinaigrette. Serve promptly.