Cooking News
Mediterranean Panini
Paninis have exploded in restaurants and cafes across the nation and they also happen to make one of my favorite dinners. Instead of the usual weeknight fare, compile a mix of creative sandwich ingredients and try a panini bar right in your own kitchen.
Specialized panini pans work well to heat and press the sandwich. If you don’t own a panini pan, however, you can make your own from two non-stick sauté pans. Heat one of the pans over medium heat and spray with non-stick cooking spray or drizzle in a little bit of olive oil. Cover the other sauté pan in foil. Place the panini in the warm sauté pan, top with the foil-covered pan, and place something heavy in the foil-covered pan to weigh it down and press the panini. (For a weight, you could use a brick or a heavy canned item from the pantry, such as a large can of tomatoes).
I used whole wheat sandwich thins in this simple, meatless recipe, but you could use any kind of whole wheat bread. Change around the veggies and cheese or add some thinly sliced meat for a new panini combination each week. A yummy, grilled whole grain dinner!
Ingredients:
1 whole wheat sandwich thin
2 Tablespoons hummus
¼ cup arugula
1 roasted red bell pepper
¼ cup thinly sliced cucumber
2 ounces goat cheese
Directions:
Spread hummus on inside of sandwich thin or other whole wheat bread of your choice. Top bottom half of sandwich thin with arugula, cucumber and roasted bell pepper. Crumble goat cheese on top. Top with other half of sandwich thin and grill in a panini pan (or homemade contraption) over medium heat until heated through.
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