Cheesy Spinach, Tomato & Feta Panini with Roasted Potatoes

Ingredients

• 4 slices sourdough bread
• 2.5 oz fresh spinach
• 1 tomato (Sliced)
• 0.5 cup feta cheese
• 0.5 cup mozzarella cheese
• 2 tbsp cream cheese
• 4 tbsp mayonnaise (For the dijonnaise)
• 2 tsp Dijon mustard (For the dijonnaise)
• 1 clove garlic (Minced; use in the dijonnaise and spinach filling)
• salt (To taste)
• black pepper (To taste)
• 0.25 tsp sugar
• 1 tbsp oil (For cooking the spinach)
• 1 tbsp butter (For cooking the sandwiches; the instructions call for another tablespoon after flipping)
• 12 oz potatoes (Cut into wedges)
• 1 tsp dried oregano
• 1 lemon (Juice one quarter for the dijonnaise; squeeze over potatoes to serve)
• 1 tbsp oil (For roasting the potatoes)
• 1 tbsp oil (A second potato oil quantity as listed in the source)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Wash the potatoes and cut them into wedges.

2. 2

   Place the potato wedges on a baking sheet and toss them with the potato oil, dried oregano, salt, and pepper.

3. 3

   Roast the potatoes until golden and tender, about 20–25 minutes.

4. 4

   In a small bowl, whisk together the mayonnaise, Dijon mustard, sugar, minced garlic, and the juice from one quarter of the lemon. Season with salt and pepper to taste to make the dijonnaise.

5. 5

   Heat the spinach-cooking oil in a pan over medium-high heat.

6. 6

   Add the spinach and the remaining minced garlic to the pan. Cook until the spinach is wilted, about 2–3 minutes.

7. 7

   Transfer the wilted spinach to a bowl and stir in the cream cheese until the mixture is smooth.

8. 8

   Spread the creamy spinach mixture over half of the bread slices.

9. 9

   Layer the tomato slices, feta, and mozzarella over the spinach mixture.

10. 10

    Spread the remaining bread slices with the dijonnaise, then close the sandwiches.

11. 11

    Melt 1 tablespoon of butter in the same pan over medium heat.

12. 12

    Add the sandwiches and cook until the bread is golden and the cheese begins to melt, about 4–6 minutes.

13. 13

    Add another tablespoon of butter, flip the sandwiches, and cook until they are fully golden and melted inside.

14. 14

    Press down slightly while cooking, or place another pan on top, for a classic panini-press effect.

15. 15

    Squeeze the remaining lemon over the roasted potatoes. Cut the panini diagonally and serve warm with any extra dijonnaise on the side.

Notes

The source lists 1 tablespoon of butter in the ingredient list but instructs adding another tablespoon after flipping; follow the instructions for 2 tablespoons total. It also lists two 1-tablespoon oil quantities under the potatoes; both are preserved as written. The source does not specify how to divide the garlic or whether the potatoes should be turned during roasting.

Nutrition per serving

• main
• vegetarian
• sandwich
• panini
• roasted
• oven-baked
• cheesy
• quick meal