HERBY GRILLED PANINI WITH CARAMELIZED ONIONS, SPINACH, VEGAN OR REAL MOZZARELLA AND TOMATOES
Nutrition per Serving
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Calories
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Protein
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Carbs
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Fat
HELPFUL TIP: One of the secrets of preparing a fantastic panini is to make sure that the grill is hot. This way, you’ll achieve better grill marks. Another secret is that you don’t need a panini press; actually, you can use a frying pan instead. Place something heavy (like a heavy pan) on top of your panini. No grill marks this time, but a fantastic panini nonetheless.
📝 Ingredients
- 6 Tbsp extra virgin Greek olive oil
- 1 medium onion (cut in half and then into thin slices)
- 3 cups baby spinach (trimmed and torn)
- 1 Tbsp balsamic vinegar
- 2 Tbsp fresh orange juice
- 1 large garlic clove (minced)
- Greek sea salt and freshly ground black pepper to taste
- 8 thick slices of sourdough bread or 4 pieces of ciabatta (split with a serrated knife)
- 12 ounces 340 g cashew-milk or fresh cow’s milk mozzarella fresh, thinly sliced
- 12 large flat-leaf basil leaves (whole)
- 2 to matoes (cut into 12 rounds)
👨🍳 Instructions
- 1Heat 2 tablespoons olive oil in a cast-iron or other heavy grill pan over medium high heat. Add the onions. As soon as they start to sizzle, reduce heat to very low, cover the skillet, and cook the onions until soft and lightly browned, about 12 minutes. Add the garlic and stir, then add the spinach and cook until wilted. Add the balsamic vinegar and orange juice to the skillet, stir and cook another few minutes. Season lightly with salt and pepper. Remove and cool slightly. Wipe the skillet clean.
- 2Using a serrated knife, split the bread in half or have two slices of sourdough bread ready per panini. Layer the mozzarella, spinach-onion-garlic mixture, basil and tomatoes over the bottom half of the bread. Cover with top slice.
- 3Heat another 2 tablespoons of olive oil in the grill pan. Press down and place in the grill pan. Grill until the bread is golden and the cheese melts, about 4 to 5 minutes per side, pressing the sandwiches with a large spatula to flatten them as you grill them. Remove and serve.
About the Chef & Original Recipe
This recipe was published by Diane Kochilas on dianekochilas.com. Visit the original source for step-by-step photos, chef notes and additional details.
Source: dianekochilas.com