Roasted Broccoli & Sundried Tomato Panini Recipe

Roasted Broccoli & Sundried Tomato Panini

Course: Sandwiches
Product Category: Focaccia & Ciabatta
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Print Recipe


  • 1 Tribeca Oven Ciabatta Loaf
  • 1 head Broccoli cut into florets
  • 2 Tbsp. Olive Oil
  • Salt and Pepper to taste
  • 1 cup Mayonnaise
  • 1 Tbsp. Hot Sauce
  • 1 tsp. Lemon Juice
  • ½ cup Pickled Red Onions
  • ½ cup Sundried Tomato Pesto


  • Preheat oven to 350°F. Toss broccoli with oil, salt and pepper together on a parchment paper lined baking sheet. Bake for 15-20 minutes or until tender and lightly golden brown.
  • Meanwhile, heat panini maker until hot and coat with olive oil cooking spray. In a small bowl, combine mayonnaise, hot sauce and lemon juice.
  • Slice Tribeca Oven Ciabatta Loaf in half lengthwise, and again into thirds. Spread mayonnaise mixture over each bottom slice. Top with onions and broccoli. Spread pesto over each top slice.
  • Working in batches, press sandwiches until heated through, about 4-5 minutes. Repeat with remaining sandwiches. Slice and serve.


Tip: Use a grill pan! Heat grill pan on medium heat and coat with olive oil cooking spray. Press sandwich with a heavy skillet or pan until sandwiches are heated through, about 4 to 5 minutes.

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