Panini Night is just so simple. Paninis are easy to prepare, they’re fun for kids because it’s a little hands-on, and it’s a great way to use up extra stuff you have in the fridge. I had some extra Feta in my fridge the other day and I thought…hmmmm…what can I do with this? And thus, a Greek Panini was born. I added chicken to mine but you could totally use ham or turkey…or leave the protein out altogether and make this a vegetarian panini. I heart a Panini.
1 loaf of sourdough bread, sliced
1 container of good quality pesto or hummus
1 pound chopped, cooked chicken (I used fajita chicken like this), optional
2 cups spinach leaves
1 jar sun dried tomatoes, drained
1 red onion, sliced
Preheat your panini press or large skillet. Lightly spray with Pam.
Take two slices of bread and spread pesto or hummus over one side of each, top one slice with chicken, spinach, tomatoes, onion and sprinkle with Feta cheese. Top with the second slice of bread. Place sandwich under the panini press for about 5 minutes or until golden and the cheese is melted. Slice in half and serve with your favorite chips.
If you don’t have a Panini press, just place each panini in a skillet over medium-high heat and sit another skillet on top of your sandwich (to press it down). After about 4 minutes, flip your sandwich and press the other side down with your second skillet. Using the second skillet as a weight will press your sandwich down like a panini.
This recipe should make about 4 paninis. Happy eating!