Tuscany Grilled Sandwiches
Here’s a sandwich that’s easy to make and brimming with hearty and healthy flavours. Serves 4
8 (½ inch/1 cm) thick slices Tuscan style bread
¼ cup (50 mL) mayonnaise
¼ lb. (125g) baby spinach leaves, washed and dried
½ lb. (250g) Freybe Cervelat, thinly sliced
8 slices provolone cheese
½ cup (125 mL) pitted calamata olives, sliced
1. Lay 8 slices bread on a work surface. Spread each with ½ tablespoon (7 mL) mayonnaise.
2. Divide spinach leaves evenly among 4 slices of bread. Top with equal amounts sliced cervelat, 2 slices provolone and equal amounts of sliced olives.
3. Cover with top slices of bread, mayonnaise side down.
4. Preheat panini style grill or frying pan. Lightly brush outside of sandwiches with oil and grill each sandwich on both sides until golden and toasted as you like.