A few years ago, I visited my aunt in Arizona, both to see her and go to MLB Spring Training. The baseball games were great, but the food was a huge disappointment. Warm pretzels? Yum. Hot dog after hot dog after hot dog? Not so great. I started eating before the games, and I’d use my aunt’s panini press to make a quick, delicious sandwich to take in the car. Even though I only stayed for a few days, I was spoiled by that panini press, and I had serious withdrawals when I got home. A few months later, my parents surprised me with my own for Christmas, and I’ve been finding every excuse to turn my generic sandwiches into phenomenal paninis ever since.
The Dijon mustard makes this panini irresistible, but any kind of spicy or savory mustard can be substituted. If you don’t have a panini press, heat up a medium skillet. Place something heavy on top of the sandwich, and flip sandwich halfway through cooking to get even toasting on both slices of bread.
2 slices whole wheat bread
1½ tablespoons Dijon mustard
3-5 slices of turkey deli meat
⅓ c. baby spinach
1-2 slices of mozzarella or Parmesan cheese
- Turn on panini press and allow it to heat up.
- Optional: Lightly butter one side of each slice of bread.
- Spread half of mustard on the opposite side of the butter on one slice of bread. Repeat with the second slice of bread.
- Place cheese on top of the mustard on one slice of bread. Lay meat on top of cheese, and put spinach on top of meat. Top with second slice of bread, mustard side down.
- Carefully lay sandwich on hot grill, close the lid, and cook until the panini is hot all the way through and has dark grill lines on the bread, 2-4 minutes. Serve warm.