Saturday, July 9, 2011

Recipe: Sundried Tomato Spinach & Avocado Paninis

My bff K. gifted me with a magazine subscription to Vegetarian Times for my birthday, and after a few address issues, I received my first copy over a month ago. There was an entire section devoted to paninis. I love paninis (coworkers at my old workplace dubbed me the "Panini Queen" after a summer filled with paninis for lunch), so the same day that I received the magazine, I went to the grocery store and bought all of the important ingredients to this delicious flattened sandwich.

Sundried Tomato Spinach & Avocado Panini


- ciabatta bread (Publix bakery has loaves of these, which you can ask them to slice for you; or you can buy the small individual square rolls - either works! Just remember, there aren't an preservatives in the bread, so you will want to use ASAP to avoid molding)
- smoked sun-dried tomato, julienned cut (I found these in the produce section, in the package, not the jar; you might have to ask - sometimes they can be sneakily hid)
- baby spinach
- avocado (the hass avocados have been super expensive lately, so I substituted with Wholly Guacemole)
- thinly sliced red onion


- Spray one side of each slice of bread with Pan
- Either slice the avocado and place on bread or apply guac liberally
- Add about 10 sun-dried tomatoes (more or less, these have a great flavor)
- Top with as much spinach as you can pack onto the sandwich & add red onion
- Over medium heat, grill the sandwiches for about 3-4min on each side. {Place a heavy saucepan on top of the sandwich and add about 2 cans of food on top of that, for more weight - this helps flatten the sandwich.}
- Serve immediately and enjoy with fruit!

Confession: I have already made these several times, once on vacation. They were a hit!

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