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.
Ingredients:
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
Directions:
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. www.robertrose.ca Reprinted with
publisher permission.
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