Le Petit Cochon
2 slices Ethos Sourdough Bread
Basil Pesto
Provolone Cheese, 2 slices halved
6 slices Fennel Salame
2 Roasted Red Peppers, chopped
Spread pesto thinly on both sides of Ethos sourdough bread, edge to edge. Lay Provolone slices on each side, 2 halves ea. Layer 6 slices of salame to cover bread, top with chopped red peppers. Assemble, grill on panini press sprayed with avocado oil for about 4 min. Cut in a soft diagonal.
Le Jardin
2 slices Ethos Sourdough Bread
Dijon Mustard
Thinly sliced Beecher’s Marco Polo Cheese
2 Marinated Artichoke quarters, chopped
Spinach, chopped
Parmesan, shredded
2 Tbsp Marinated Mushrooms, chopped
Spread Dijon mustard thinly on both sides of Ethos sourdough bread, edge to edge. Lay Marco Polo Cheese slices on both sides. On one side, layer artichokes, spinach and mushrooms. Assemble, grill on panini press sprayed with avocado oil for about 4 min. Cut in a soft diagonal.
Fromage a Trois
2 slices Ethos Sandwich Loaf
Beecher’s Marco Polo Cheese, medium sliced
Provolone Cheese, 1 slice trimmed to fit
Parmesan, shredded
Lay Marco Polo cheese on both sides of Ethos sandwich loaf slice, add 1 slice of provolone cheese, trimmed and shredded parmesan. Assemble, grill on panini press sprayed with avocado oil and grill for about 3 to 3 ½ min. Cut in a soft diagonal.
