Midday Fix: Fig provolone arugula panini, prepared by Markus Schramm of Manna Organics and details about Veggie Fest Chicago

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Markus Schramm

Manna Organics
www.mannaorganicbakery.com/

Event:
11th Annual Veggie Fest Chicago
July 23-24
11:00 a.m. - 8:00 p.m.
4045 N. Naperville Road
Lisle

www.veggiefestchicago.com/

Fig-Provolone-Arugula Panini

Ingredients:
2 ciabatta rolls, gluten free bread can be substituted
4 slices of tofurky or veggie ham
1 1/4 cups (4 ounces) shredded or sliced provolone cheese (or make it vegan by substituting for a easy-to-melt vegan cheese)
1/2 cup baby arugula leaves
1/4 cup Manna Organics Fig & Nut Butter

Directions:
Preheat panini grill. Cut ciabatta rolls in half, and top with Tofurky or veggie ham, cheese, and arugula. Spread 1 tablespoon Manna Organics Fig & Nut Butter evenly over the top half of the chiabatta roll, place on top of the covered lower half. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired.