Spring has arrived in San Diego. The weather is warm, our vegetable beds are loaded with freshly planted tomatoes, and we are just finishing a couple retainer walls that give us a few hundred more feet of planting space. Life is good. And to celebrate, we made this lovely (and simple) roast beef panini sandwich.
- 1 slice of Focaccia bread
- 1 tbs or so Artichoke spread
- 3-5 sweet dill pickles
- 4-6 slices of mozzarella
- Generous amounts of roast beef
The actual amount of each ingredient in this sandwich depends on how much meat you like, and how big you cut the Focaccia. Use the photo’s as guidelines as to how the sandwich should look pre and post paniniing.
Cut the Focaccia bread in half through the middle so you have large flat top and bottom pieces of bread. Spread the artichoke spread on the bottom part, and place your chosen amount of roast beef on top. Alternate fresh mozzarella slices and dill pickles, and close the sandwich.
Place the sandwich in a pre-heated panini maker at medium heat, and make sure to press down evenly on the panini. When it’s hot and golden brown, the cheese should have melted, and the sandwich is ready to eat.