Tag Archives: sandwich

Arugula, Hummus & Mozzarella Panini

One of my favorite things to make for dinner on busy days are paninis. Warm and creamy filling in between crisp, hot bread just seems a lot more fulfilling than the cold sandwich alternative when you are tight on time. I’ve learned that the soft cheese or spread, greens, protein, and harder cheese order of filling seems to work pretty well, with the spread and cheese acting as glue to hold the yumminess together. Good, crusty bread is also a must for paninis. If you don’t have good bread, stick with grilled American cheese & tomato soup (actually, even that should have good bread involved).

On these particular paninis, we paired some zesty spring arugula with creamy hummus, earthy mushrooms, bright pesto, and fresh mozzerella. It tastes like it takes a lot longer to make than it does!

Arugula, Hummus & Mozzerella Panini

Ingredients:

Makes 2 paninis

Ingredients

Ingredients

  • 2 T. pesto
  • 4 T. hummus (I used roasted red pepper)
  • 4 white mushrooms
  • 1/4 red onion (or 1 very small red onion)
  • 2 handfuls arugula
  • 4 oz. mozzarella
  • 4 slices wheat bread

Directions:

  1. Thinly slice mushrooms & onion and sauté until onion is translucent.
  2. Spread pesto on two bread slices.

    Pesto on bread

    Pesto on bread

  3. Spread hummus on remaining two bread slices.

    Hummus

    Hummus on other side.

  4. Divide sautéed mushrooms & onions over hummus.

    Mushrooms & Onions

    Mushrooms & Onions

  5. Place handful of arugula on top of mushrooms & onions.

    Arugula

    Arugula

  6. Slice mozzarella and place on top of arugula.

    Mozzarella

    Mozzarella

  7. Top with pesto-spread slice of bread.
  8. Grill in preheated panini press for 3-5 minutes, or until cheese is melted, or in skillet for 3 minutes per side.
  9. Serve hot with pesto roasted radishes and salad.
Arugula, Hummus & Mozzarella Panini

Compared to the mellower flavors of winter, this really shows of the variety of flavors for warmer months!

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Ricotta, Eggplant & Mushroom Paninis

Eggplant is one of my favorite vegetables. It is flavorful, rich and versatile, providing an excellent base for all sorts of main dishes. The large purplish black veggie isn’t available in winter, though, so I had been missing it. So, when I found a container of grilled eggplant buried in our freezer from the summer, I was sooo excited to use it! A taste of summer in these dreary months was a welcome treat. Combined with some crusty bread, creamy ricotta, earthy mushrooms and zesty microgreens, these paninis are a great way to enjoy a variety of flavors and textures.

Ricotta, Eggplant & Mushroom Paninis

Ingredients:
No ingredient amounts here! It’s a sandwich, you can figure out what proportions you’d like!

Ingredients

Ingredients

Directions:

  1. Cut wheat bread into thick slices, and brush or spray outside of slices with olive oil. (I got to use our new oil mister here!)
  2. Spread ricotta cheese on inside of bread.
  3. Slice mushrooms.
  4. Layer eggplant and mushroom slices over ricotta.
  5. Top with microgreens or basil.
  6. Add mozzerella, if using.
  7. Grill sandwich on panini press for 3-4 minutes, or cook in skillet for about 3 minutes per side.
  8. Serve hot!
Ricotta, Eggplant & Mushroom Panini

Ricotta, Eggplant & Mushroom Panini


Beef & Cheddar on a Whole New Level

We’ve been insane-o busy lately, so speedy food has been a necessity. However, when you are not eating processed foods or stopping at fast food joints, it can seem a bit impossible to have a fulfilling meal in a hurry. If you make the tortillas ahead, my quesadillas (inspired by Taco Bell) are ready in mere moments. One of Kevin’s favorite fast food items was the beef and cheddar sandwich from Arby’s. So, with that fast food in mind, I whipped up a batch of these undeniably tastier (and healthier!) beef and cheddars on a night we were tight on time. You’ll notice that I did use a packaged bread item—Thomas’ English Muffins—as the base for these open faced mounds of yumminess … While I rarely buy grocery store bread items anymore, I passed an endcap of these on my way to the cat litter and could not turn down a buy 1, get 2 free deal! In the future, I would probably pile these toppings on a locally baked or homemade whole wheat or onion roll, but these were really great, too!

Open Faced Beef and Cheddar Sandwiches
Could be made with a top, too, for taking on the road! Just put a bit less filling and pop on a top.

Ingredients:

Ingredients

Ingredients

Directions:

  1. Preheat oven to 350°.
  2. Dice onion.
  3. Cook onion and chipsteak in large skillet over medium-high heat until meat is browned and onions are translucent.
  4. Split English muffins and arrange, nooks & crannies side up, on baking sheet.
  5. Spread 1 T. creamy garlic dressing on each muffin half.
  6. Distribute spinach evenly muffins.
  7. Divide beef and onion mixture evenly over spinach.
  8. Thinly slice cheddar cheese and distribute evenly over meat.
  9. Bake for about 10 minutes, or until cheese is melted.
  10. Enjoy!
Better than Arby's!

Better than Arby's!


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