European Panini

Ingredients

• 300g Brandt Westfalian Ham, thinly sliced
• 250g Zerto Fresh Mozzarella, pre-sliced
• 1 ciabatta baguette, halved lengthwise
• ½ cup pitted mixed olives, chopped
• 2 roasted bell peppers, sliced
• 2 cups baby arugula

Fig Vinaigrette

• 1/3 cup extra virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp fig preserves
• Juice of ½ a lemon
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh Italian flat leaf parsley, chopped
• 2 cloves garlic, grated
• Salt and pepper, to taste

Preparation

1. Combine vinaigrette ingredients in a glass jar and shake well. Add salt and pepper to taste.
2. Drizzle both cut sides of baguette with vinaigrette. Layer olives, bell peppers, Brandt Westfalian Ham, and Zerto Fresh Mozzarella on bottom half of baguette. Top with arugula, drizzle with more vinaigrette.
3. Add top half of baguette and gently push down, cut into 4-6 sandwiches.