• In a medium pan over medium heat, add 2 tbsp of extra virgin olive oil and let it get a little hot
• Add in chopped onions and garlic and sauté until onions just begin to get slightly translucent; then add in peppers
• Sauté veggies on medium until the pepper starts to get softer and add garlic powder, 1 tsp oregano, salt and chili flakes. Mix thoroughly and add in the spinach
• Sauté until spinach is wilted, throw in the jalapeños and cook for another 1-2 minutes before turning off the stove and setting aside

Assembly

• Spread the pesto on each half of the bread rolls and top one half with generous amount of veggie mixture
• Season with a little more oregano and chili flakes, if desired
• Add about a tbsp of marinara sauce on top of the veggie mixture and top with 2 slices of fresh mozzarella per panini
• Press the sandwiches in a panini press for about 5 minutes or until you see the cheese melting and serve hot!