Recipe Courtesy of Julie Andrews (RD)
Ingredients: Serves 1
2 slices sprouted grain bread
1 Tbsp. basil pesto
2 slices Arla® Creamy Havarti, divided
6 quartered artichoke hearts, cooked
1 tsp. fresh baby dill, chopped
4 slices ripe tomato
- Heat a panini press to medium-high heat. Coat with cooking spray. Spread each slice of bread with ½ tablespoon basil pesto. Place one slice of bread on the panini press and top with one slice of Arla® Creamy Havarti, artichoke halves, baby dill, tomato slices and second slice of Havarti. Place second slice of bread on the top and close the lid of the panini press. Allow to cook until bread is golden brown and cheese is melted, about 3-4 minutes.
- Slice in half and serve.