I took Recipe#235826 (which I LOVE!) and adapted it for one, using a George Foreman grill. Since I was heating the grill anyway, I decided to grill sliced onions and red peppers, to add to the sandwich. It turned out great, and I think it'll travel well, as I needed a sack lunch, for a field trip, tomorrow! I took a bite, and it tasted delicious!

Ingredients

1 serv.

focaccia roll (Italian-seasoned)↗1
onion, sliced↗1⁄8
red pepper, sliced↗1⁄8
prepared pesto sauce (approx)↗4 tablespoons
slices provolone cheese↗2
slices thin deli ham↗4
slices thin deli turkey4

Step-by-step instructions

1
Preheat your George Foreman grill, or panini maker.
2
Slice the roll horizontally; spread with pesto.
3
When the grill is ready, add the onion and red pepper slices (I didn't think they needed any seasoning, but you could add Italian dressing, or other seasoning to them, before grilling, if desired); grill until tender.
4
Layer the grilled veggies, cheese, and lunchmeat.
5
Grill until the cheese melts (you'll have to apply some pressure to the top of the grill when you first insert the sandwich, since the sandwich is pretty thick).
6
Slice on the diagonal, and enjoy, now or later!

Source: food.com

Original recipe ↗

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