Focaccia Panini with a zesty peppercorn spread, filled with Foster Farms Turkey Breast slices, provolone cheese, proscuitto and arugula
Ingredients:
16 oz. Foster Farms Turkey Breast, sliced
4 each Bridgford Focaccia Bread
8 each Schreiber Provolone Cheese, sliced
12 oz. Proscuitto, sliced
2 cups Arugula
8 Tbsp. *Pesto peppercorn spread
Procedure:
Pre-heat oven to 435 degrees F or pre-heat Panini press to medium-high heat. Cut focaccia bread in half and spread 1 Tbsp. of desired spread on each side of the bread. Layer 2 slices of Schreiber Provolone Cheese, 3 oz. of proscuitto and 4 oz. of sliced turkey on the bottom half of the bread. Top with arugula and the top half of the bread. Heat sandwich in Panini press or in oven until cheese is melted and bread becomes toasted. Serve warm
*Pesto Peppercorn Spread
1/2 cup Pesto, prepared
1 tsp. Peppercorn Medley, crushed (pink, black, white green)
1/2 cup Schreiber cream cheese, softened
Combine all ingredients in a mixer and mix until cream cheese becomes smooth and no lumps are left.
