Need a quick, but hot hearty sandwich? What about a panini? Check out my blog today for a few easy steps to sandwich happiness! I am always looking for ways to eat more vegetables and less meat and today’s panini fit the bill perfectly.
Several years ago I received a panini grill for Christmas. While we lived in our small apartment, my panini grill was packed away, so once moved, I resurrected one of my favorite kitchen toys! They work by pressing the sandwich between two heated grills connected by a hinge. This allows both sides to be cooked at the same time. You can also use your Panini grill to grill vegetables, such as long slices of zucchini and peppers.
I chose spinach, bell peppers and mushrooms for the vegetables along with some grated organic cheddar cheese. I always buy organic spinach and if possible bell peppers. (depending on price and availability in the supermarket)
I keep sprouted whole grain bread in my freezer. This is considered a live food product with no sugar and no flour. Read about this amazing bread here. Instead of mayo or butter, I mixed up equal portions of apricot jam (fruit sweetened) and Dijon mustard. Spread a small amount on the inside of each bread slice. Layer the veggies and cheese on the bread. If you have previously roasted or grilled veggies, it works better, but I sliced my peppers and mushrooms thin and they cooked up fine…with that little crunch that I adore!
Grill until bread is nicely toasted and melted cheese starts to ooze out!
Slice and serve…and enjoy to the last bite!
