I posted the picture of this panini a little bit ago but I didn’t really post the whole recipe. After the crazy weekend I had I made this again so I figured it was worth sharing, because seriously it’s mouth watering. If you want to spice it up and you are not a vegetarian slap some bacon or ham or that for added flavor!
Disclaimer: I received the Sargento’s Ultra Thin free as an Influenster VoxBox however the recipe and my opinion are totally my own.
Ingredients: 2 slices of Sargento’s Ultra Thin Provolone cheese ~ 2 TBSP Spinach and Artichoke Hummus ~ 1/2 cup Bean Sprouts ~ 2 slices of Texas Toast ~ butter NOTE: If you can’t find Texas Toast then Sourdough would be a great alternative.
Directions: Butter one side of the Texas toast. Place the bread buttered side down on the panini press or griddle. Spread half the Spinach artichoke hummus on the non-buttered side.
Top with the bean sprouts, and two slices of Sargento’s Ultra Thin Provolone cheese.
Remove from heat and devour in the least amount of bites as possible! Done and done! Only one half of the sandwich is pictured because I devour the other half for testing purposes. 😉
- 2 slices of Sargento’s Ultra Thin Provolone cheese ~ 2 TBSP Spinach and Artichoke Hummus ~ ½ cup Bean Sprouts ~ 2 slices of Texas Toast ~ butter
- Butter one side of the Texas toast. Place the bread buttered side down on the panini press or griddle. Spread half the Spinach artichoke hummus on the non-buttered side. Top with the bean sprouts, and two slices of Sargento's Ultra Thin Provolone cheese. Spread the remaining hummus onto the second piece of toast and then place on top of the cheese. Butter the top piece of bread and then close the panini press. Heat for 3-5 minutes or until golden brown.
- NOTE:
- If using a griddle or grill pan just flip after 2-3 minutes and cook for another 2-3 minutes until both sides are golden brown.
- Remove from heat and devour in the least amount of bites as possible! Done and done!