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Denver Panini

Recipe Image: Denver Panini


Step #1 (Chive Aioli):

Ingredient Measurement
Mayonnaise 19.0 oz
Garlic, minced 1.5 oz
Lemon juice 1.5 fl oz
Chives, finely chopped 1.5 oz
Dijon mustard 2.0 oz

Step #2 (Panini):

Ingredient Measurement
RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb 20.0 oz
Eggs, large 12.0 count
Butter 2.0 oz
Sourdough bread, slices 24.0 count
Ham, thinly sliced 24.0 oz
Provolone cheese, slices 24.0 count
Olive oil 12.0 fl oz


Step #1 (Chive Aioli):

  • Whisk together Chive Aioli ingredients in bowl. Refrigerate until needed.

Step #2 (Panini):

  • Prepare peppers and onions according to package directions.
  • Whisk together eggs in bowl.
  • Melt butter in skillet, add eggs and cook over medium heat.
  • Let eggs start to set before pushing eggs toward center of skillet to distribute any runny parts. Remove eggs from heat just before completely set. Reserve.
  • For each sandwich; place one slice bread on a clean work surface. Spread one side of bread with 1 oz. aioli, top with 1 slice provolone cheese, 2 oz. ham, 2 oz. scrambled eggs, 1 ½ oz. peppers and onions, 1 slice provolone and top with another slice of bread spread with 1 oz. aioli.
  • Brush top of slice with olive oil before placing in a preheated non-stick skillet oiled side down. Brush remaining top slice of bread with oil. Press down on sandwich to flatten while grilling. Once the first side is golden brown, flip sandwich in pan and grill other side until golden brown and heated through.
  • Repeat this process to use remaining ingredients.

Yield: 12.0 Servings (11.0 oz)


RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb