In case you’re not familiar with the wonder that is the panino, it’s a toasted sandwich made from a thick type of bread (take your pick, sourdough, ciabatta, etc.). This particular sandwich has an amazing combination of sourdough bread, pesto, fresh spinach, fresh mushrooms, mozzarella cheese, and sun dried tomatoes. It’s comfort food that also has some vitamins, and there is freshness in every cheesy crunch. Note: You need a sandwich/panini press to make this.
The best part of this type of recipe is that once you get the hang of it, you can really make it your own. Feel free to get creative! Like things spicy? Add some jalapenos! Don’t like it spicy? Add some olives or marinated eggplant. (The only real tip here is to not make the sandwich too cheesy, or too thick or it’ll take forever to cook through.) Read on for my vegetarian version of this iconic sandwich.
Time: 20 minutes
Yield: 2 (though easy enough to double it)
2 sandwich sized pieces of sourdough (I used 1/4 of a loaf for each big sandwich)
4 tsp pesto
1 large white button mushroom, sliced thinly (I used one about the size of the palm of my hand)
1 large handful of fresh spinach
6 pieces of sundried tomato
1 cup of shredded mozzarella
1. Heat up your sandwich/panini press.
2. Slice both pieces of bread through the middle horizontally and spread open (like you’re making a sandwich).
3. Spread 1 tsp of pesto on each half of each sandwich.
4. Sprinkle about 1/4 cup of mozzarella on each half of each sandwich. (I just eyeballed it, a thin layer is good. If you put too much on it all leaks out.)
5. Lay 3 pieces of sun dried tomato on each sandwich.
6. Spread a layer of spinach leaves on each sandwich.
7. Lay the mushroom slices in a single layer on each sandwich.
8. Close it all up and toast in your sandwich press until the cheese is all melted through. (It’ll take 10 mins or so, and feel free to check and then close it up again.)