November Recipes of the Month - Our Winter Warmer Sunday Paninis

Le Petit Cochon

Le Petit Cochon

2 slices Ethos Sourdough Bread

Basil Pesto

Provolone Cheese, 2 slices halved

6 slices Fennel Salame

2 Roasted Red Peppers, chopped

Spread pesto thinly on both sides of Ethos sourdough bread, edge to edge. Lay Provolone slices on each side, 2 halves ea. Layer 6 slices of salame to cover bread, top with chopped red peppers. Assemble, grill on panini press sprayed with avocado oil for about 4 min. Cut in a soft diagonal.

Le Jardin

Le Jardin

2 slices Ethos Sourdough Bread

Dijon Mustard

Thinly sliced Beecher’s Marco Polo Cheese

2 Marinated Artichoke quarters, chopped

Spinach, chopped

Parmesan, shredded

2 Tbsp Marinated Mushrooms, chopped

Spread Dijon mustard thinly on both sides of Ethos sourdough bread, edge to edge. Lay Marco Polo Cheese slices on both sides. On one side, layer artichokes, spinach and mushrooms. Assemble, grill on panini press sprayed with avocado oil for about 4 min. Cut in a soft diagonal.

Fromage a Trois

Fromage a Trois

2 slices Ethos Sandwich Loaf

Beecher’s Marco Polo Cheese, medium sliced

Provolone Cheese, 1 slice trimmed to fit

Parmesan, shredded

Lay Marco Polo cheese on both sides of Ethos sandwich loaf slice, add 1 slice of provolone cheese, trimmed and shredded parmesan. Assemble, grill on panini press sprayed with avocado oil and grill for about 3 to 3 ½ min. Cut in a soft diagonal.

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