- 1 can Season Sardines in Pure Olive Oil (4.375 oz.), drained
- Thick panini bread
- Chipotle mayo
- 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).
This recipe is made with: