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Spinach, goat cheese and sun-dried tomato panini

The rich, warm Italian flavors this sandwich brings to the table transport us to Tuscany, even with winter on its way. Whip up this sandwich for a weekend lunch, or serve soup and sandwich for a cozy dinner.



Serves 2

1⁄4 cup goat cheese, softened

1⁄4 cup ricotta cheese

1⁄4 tsp Italian seasoning

4 slices sourdough bread (1⁄2-inch thick slices)

1 tbsp olive oil

1 cup baby spinach leaves

1⁄4 cup sliced drained oil-packed sun-dried tomatoes

1⁄4 cup shaved Parmesan cheese

Pinch of freshly ground black pepper



Preheat your Panini grill to high. In a bowl, combine goat cheese, ricotta and Italian seasoning.

Brush one side of each bread slice with oil. Place two slices on a work surface, oiled side down, and evenly layer with goat cheese mixture, spinach, tomatoes and Parmesan. Sprinkle with pepper. Cover with top halves, oiled side up, and press gently to pack.

Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.


Note: Don’t worry if you do not have a Panini press. Simply warm a frying pan on the stove over medium heat. Place your sandwich on it once you can feel heat coming off of the pan and flip once one side of the bread begins to brown. Press with foil-wrapped brick or the bottom of a small, heavy pot.



Excerpted from 200 Best Panini Recipes by Tiffany Collins © 2013 Robert Rose Inc. Reprinted with publisher permission.


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BY GL ON 10/12/2013 12:00:00 AM


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