I got this panini press a while back. It's gotten much love in this household ever since. We use the grill part for panini mostly, but I've also grilled meat on it and quesadillas, too. We also use the griddle for pancakes and french toast. The griddler got me through a lot of meals when my husband, Matt was deployed for four months this past spring. Now that the hot summer months are here, we'll be using it a lot again, in hopes of sparing ourselves and our decidedly un-carbon-neutral house a roasty oven. So, I want to challenge myself to make a new panini every week this summer. This is one that I made for us on a day last weekend, in about 20 minutes. You can use a George Foreman grill, or get creative and press your sandwich with a hot brick, like in the old country. 
Portabella Squash Panini
(This one's less recipe/more method.)
1 zucchini squash
1 yellow squash
red onion
1 or 2 portabella mushroom caps
seasoning
olive oil
bread
spinach
sliced pepperjack cheese
1. Heat up panini press or whatever you're using
1. Cut up veggies.
2. Saute in hot olive oil for a few minutes. Add whatever seasoning you like. I like Trader Joe's 21 Seasoning Salute. S & P will do, as well.
3. Spray outsides of bread slices with cooking spray or brush with olive oil. Don't call it EVOO or I might have to kill you.
4. Cover bread slices with cheese. It's important to begin and end your stack with cheese next to the bread so that your sandwich will adhere together in melty goodness after it's been through the press.
5. Pile on as many hot veggies as will fit. Layer on some fresh, raw spinach. It will cook up just right in the press.
6. Add more cheese, top with other bread slice.
7. Let the press do its magic.
8. Pat yourself on the back for doing this yourself while places like Panera Bread are charging $7 for something this easy.
Comments