Place the medium sauté pan on medium heat, then add 2-3 teaspoons of olive oil and spread across the bottom. Preheat the pan for 2 minutes. Slice the focaccia in half to form the slices for your sandwich. Place the focaccia slices cut side down in the preheated pan. Toast for 3-4 minutes then flip and cook an additional 2-3 minutes, until your bread is a golden brown.

Remove the bread from the pan and place on the plate. Take the top piece of each roll and spread half of the brie cheese on the cut side. Set aside until you assemble the sandwiches in Step 5.

Return the pan to medium heat and add in the pesto mushrooms. Heat gently for 3-4 minutes to warm. Remove the pan from heat and turn off burner.

In the medium bowl, mix the spinach/arugula blend and half of the lemon tarragon vinaigrette #1 and mix well. Taste then add more dressing, or salt and pepper as desired.

To build the paninis: spread half of the white bean hummus on the bottom half of each piece of focaccia. Next, add on the warm mushrooms followed by the pickled red onions and the top piece of bread with the brie cheese. Enjoy the salad on the side!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.

Portobello Pesto Panini