5oz Chef’s Line smoked pork butt, pulled
1oz I/GLD salad cut artichokes, chopped
1oz Bellagio fire roasted red pepper, diced
1oz CVF diced onions, caramelized
2oz Roseli fresh mozzarella
1tsp Roseli basil pesto
1tsp Bellagio balsamic vinegar
2sl Hilltop Hearth Artisan garlic loaf (sliced ½ inch thick on the bias)
Method: combine the pork, artichokes, red peppers, pesto, balsamic and onions sauté until warm. Place on one piece of Artisan bread top with fresh mozzarella then place second piece of Artisan bread on top. Brush with olive oil and grill on a Panini grill.
Plate: cut sandwich place on plate and serve with homemade chips.
Yield: one serving
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