Ingredients
| Panini | |
|---|---|
| 2 | tablespoons olive oil |
| 8 | slices cracked wheat bread |
| 1 | cup packed baby spinach |
| 8 | ounces fresh mozzarella, thinly sliced |
| 2 | (3-ounce) packages COLUMBUS® Prosciutto |
| 1 | medium tomato, thinly sliced |
| Bite Assembly | |
|---|---|
| 8 | ounces COLUMBUS® Italian Dry Salami, thinly sliced |
| 4 | ounces Parmigiano Reggiano, broken into rustic bite-size pieces |
| 1 | cup pitted Castelvetrano olives |
| 2 | cups seedless green grapes |
| 2 | cups salted mini pretzels |
| 2 | large Honeycrisp or Gala apples, cored and cut into 1/2-inch slices |
| 2 | cups water crackers |
| 2 | cups Marcona almonds |
Directions
For the Panini
Heat panini press or skillet over medium-high heat for 3 to 5 minutes.
Brush outer side of each bread slice with olive oil. Evenly divide spinach, mozzarella, prosciutto and tomato on 2 bread slices, oil-side-down. Top with remaining bread slices, oil-side-up.
Working in batches, place sandwiches on panini press or in skillet. Cook 5 minutes, or until cheese is melted and bread is golden-brown. If using a skillet, lightly press sandwich with a spatula and cook until cheese is melted and bread is golden-brown. Cut each sandwich into 4 triangles.
For the Bite Assembly
Place salami, Parmigiano, olives and grapes together in bento boxes. Arrange panini triangles, pretzels, apples, crackers and almonds decoratively in bento boxes. Serve at room temperature.