- thick panini bread
- chipotle mayo
- 1 can sardines in oil, drained
- handful of alfalfa sprouts
- 1 piece jarred pimiento pepper
- Cut the panini bread into thick slices.
- Lather the top and bottom pieces with chipotle mayo.
- From bottom to top, add to the bread the kale leaf then 3 sardine pieces then pimiento pepper and finally the sprouts
- Lightly use panini press for color (optional).