Ingredients
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2 Tbs. McEvoy Ranch Extra Virgin Cooking Olive Oil, divided
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Sea salt
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1/2 cup McEvoy Ranch Spicy Sweet Pepper Jam, divided
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8 spears asparagus, thin to medium size, trimmed to fit bread
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6 slices zucchini, 1/4" thick
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4 slices red onion, 1/4" thick
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1 cup spinach
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Your favorite bread, sliced 3/4" 4 - 6 oz.
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Teleme Cheese, sliced
Instructions
Preheat oven to 400 F.
Brush asparagus, zucchini and red onion with olive oil and sprinkle lightly with Sea salt. Be sure to coat evenly and on both sides of sliced vegetables.
Place in a roasting or saute pan, place in oven and roast for 7 minutes.
Remove pan from oven and brush all sides of vegetables with spicy sweet pepper jam. Place back in the oven and roast for another 7 minutes.
Remove pan from the oven.
Toss the spinach into the pan and let wilt. Set aside.
Coat one side of each slice of bread with olive oil and place oil side down in saute pan or on a Panini grill. Coat the other side of the bread slices with spicy sweet pepper jam.
Place Teleme cheese on top of the jam. Arrange vegetables on top of cheese and top with the other slice of bread, jam side down.
Grill or grill press until the cheese is melted.
