Not all of you were loving my last vegetarian sandwich, so I thought I'd try again with a recipe inspired by a recent trip to San Francisco's (appropriately named) Panini. Perfectly pressed in a warm panini grill, this sandwich taught me several lessons about making smushed sammies.
First, I never think to put avocado on a hot sandwich, but it held up well in the heat and added a deliciously creamy texture. I was also astounded at how much spinach was piled onto the massive sourdough slices — seriously, like a cup of spinach — but after a few minutes in the press, the spinach had wilted and the bread had flattened so that the sandwich was very compact and manageable. The contrast between the earthy greens and smooth avocado make for a delectable combo. To learn how to re-create it at home, read more.
2 thick slices of sourdough bread
1 teaspoon aioli or mayonnaise
1 slice of pepperjack cheese
1 cup fresh spinach
1/4 cup diced tomato
1/4 of an avocado, cut into slices
- Spread aioli or mayonnaise on one slice of sourdough. Top with pepperjack cheese.
- Arrange the spinach leaves evenly over the cheese. Top with diced tomato.
- Cover the spinach and tomato with sliced avocado and second slice of sourdough.
- In a panini press or grill pan, cook the panini until the bread is lightly browned and crisp. Slice in half and serve.
Makes 1 sandwich.
- Sandwiches, Main Dishes
- North American