Like promised, I let you in on my favorite panini. While cooking those turkey reubens for my family, my mouth was watering. No, I wasn't missing meat, or cheese. I was too excited about eating my own panini. As I was cooking these meat filled, cheese lathered sandwiches, I was picturing the perfect panini in my head.
Again, I have been dying to use my new panini press, and seeing as when I usually make veggie paninis, the ingredients seem to fall out, all over my stove, I knew my new panini press would conquer all. So, here is my mouth watering combination that even had my mom take a double look.
2 slices marble rye bread
1/2 cup hummus (check out my sun dried tomato recipe, it works great for this!)
1/2 cup spinach
handful of each of the following (now remeber, I am only making one, this is easy to make for a whole group)
red cabbage, musrooms, tomatoes, green peppers, and onions. I know this recipe isn't very precise, but it is easy to eyeball how much one sandwich would fit, and if it doesn't all fit in one, it can easily be saved for later.
In a small skillet, sautee the veggies, (not the humms) in olive oil. When they all start to steam and the onions turn transparent, they are ready. While these are heating up though, get your sandwich ready. Brush olive oil on both sides of your bread. Add 1/2 cup of hummus to the insides of both pieces, and spread evenly. Transfer your heated veggies to the bread, add fresh spinach and cover with the other slice. Place on the hot pan and cover with the panini press. Allow bottom bread to brown and flip, repeating on the other side. Remove from heat and eat. The grilled hummus is by far my favorite part! I had it as the Weather Center, in Sheyboygan, WI, and fell in love immediately. This sandwich is sure to become a stable in your diet! Like I mentioned, it is great served with chili (for a great vegan chili, check out my recipe) also great with a salad or fries. Enjoy!
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