Tomato, salami and spinach panini
* 1 Rosemary and Onion Focaccia
* ½ cup Panera Bread dipping sauce
* ½ pound hard salami, sliced thin
* ¼ pound baby spinach leaves
* 1 red onion thinly sliced
* 4-6 large slices of Provolone cheese
Spray a large, heavy skillet with nonstick cooking spray over medium heat. Slice Focaccia so you have a top and bottom. Spread ½ cup Panera Bread dipping sauce over top and bottom of focaccia Arrange ½ of provolone cheese slices on the bottom piece of focaccia. Add a ¼ pound layer of spinach, a half pound of hard salami, one red onion thinly sliced and remaining half of provolone cheese. Place the top of the focaccia on the sandwich. Cut the focaccia into quarters. Add quarter sandwiches to the pan over medium heat and press down frequently and firmly with the back off a spatula. Press down until the bread is toasted, about 3 to 4 minutes. Carefully turn the sandwiches over and heat the other sides. Press down firmly again with the spatula for an additional 3 to 4 minutes.