• Panera / Saint Louis Bread Co's Tomato, Salami, Spinach Pani

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    • 1 x Rosemary and Onion Focaccia split horizontally
    • 1/2 c. Panera Bread Dipping Sauce for Bread
    • 1 lb hard Italian salami thinly sliced
    • 1/2 lb fresh baby spinach leaves
    • 1 x red onion thinly sliced
    • 3/4 lb Provolone cheese thinly sliced


    1. Spread dipping sauce on the top and bottom of the focaccia. Arrange half of the cheese slices on the bottom piece of the focaccia. Add in a layer of the spinach, salami, red onion and the other half of the cheese. Place the top of the focaccia on the sandwich and cut the sandwich in quarters.
    2. Spray a large, heavy skillet with nonstick cooking spray and heat over medium heat. Add in the sandwiches to the pan. Press down frequently and firmly with the back of a spatula, till the bread is toasted, about 3 to 4 min. Carefully turn the sandwiches over and heat the other sides, again pressing firmly with the spatula for an additional 3 to 4 min.
    3. This recipe yields 4 sandwiches.
    4. Comments: Our Rosemary and Onion Focaccia is the perfect partner for this colorful and zesty Italian sandwich.

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