July is winding down and with it summer. I’m suddenly realizing our daughter will be a high school freshman and our son a third grader. Time has flown by—too fast—and I’m scrambling a bit preparing for the new school year.
School will be here before you know it, and to help you get ready I’m excited to host a PackIt giveaway so your kids can head back to school in style. We own several PackIt lunch bags and they’ve been perfect for school lunches and summer camp. I especially love the fun patterns—and miraculously my kids haven’t lost them.
PackIt’s line includes lunch bags, wine bags, picnic totes, can coolers, grocery bags, and baby bottle bags—great solutions for everyday use.
When packing lunches I usually rotate tortas, burritos, wraps, and sandwiches. My kids’ favorite is a panini. This ham and pesto panini is simple to make and doesn’t require a panini press. It holds up well at room temperature or cold, making it an ideal school lunch option.
I originally published a Smoked Ham and Chimichurri Panini recipe; this version is similar but even easier. Instead of making chimichurri from scratch, I use jarred pesto and roasted red peppers—quick and delicious.
PackIt bags act like a portable refrigerator, keeping food and drinks chilled for up to 10 hours. Each bag contains a freezable gel liner and folds compactly to store in the freezer. Just freeze the bag overnight and you won’t need additional ice packs to keep lunches cool all day.
PackIt is generously giving one winner $100 in shopping credit. Enter the giveaway below. Entries must be submitted by August 4, and one winner will be chosen at random. Good luck!
Mozzarella, Ham, and Pesto Panini
Ingredients
- 1 10 ounce loaf ciabatta, halved horizontally
- extra-virgin olive oil
- 8 ounces deli smoked ham
- mozzarella, sliced
- roasted red peppers, sliced
Instructions
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Preheat oven to 350°F.
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Place the two ciabatta halves on a baking sheet.
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Brush one cut side with olive oil, spoon on pesto sauce, and arrange ham slices on top. On the other half brush with olive oil, layer roasted red peppers, and top with sliced mozzarella.
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Bake open for 10 minutes.
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Close the sandwich and bake an additional 5 minutes, until the cheese melts.
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Cut the sandwich into quarters and pack for lunch.
Notes
- These paninis can be made ahead and stored in the refrigerator in sandwich bags for grab-and-go lunches.
- For a different flavor, try a smoked ham and chimichurri variation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
For Muy Bueno readers, PackIt is offering 15% off purchases with the code MUYBUENO15.
a Rafflecopter giveaway
A special thanks to PackIt for sponsoring this giveaway.