Le Petit Cochon
2 slices Ethos Sourdough Bread
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.