Parmesan Crusted Sun Dried Tomato Panini
Italian 101: Panino: Sandwich (from pane-bread, and ino-little...so panino actually means, "Little bread"). Panini: Sandwiches (plural). A panini maker is a "sandwiches maker". Got it? Just to confuse you more: if it's ravioli...one is a raviolo. More than one are ravioli. Anyways...this panino is fun and has the special touch of the golden parmesan on the outside of the bread. Chances are you'll make a bit of a mess so have a towel and a sponge handy. You and your guests will love this. Maybe, as with most dishes, you should practice on yourself before making this for anybody important like a first date or your in-laws. Just sayin'
- 2 slices whole grain bread
- 4 oz fresh mozzarella cheese-sliced
- 4 oz sliced roasted turkey breast
- ½ cup fresh spinach, cleaned, stems removed
- ½ Avocado-sliced thick
- 2-3 oz Bella Sun Luci sun dried tomatoes julienne cut in olive oil, drained
- 2 tsp butter, divided
- 2-3 tbsp grated parmesan, divided
- Place the first slice of bread on a cutting board.
- Top with the first 6 ingredients in the order above.
- Top with the second slice of bread.
- Bring a panini press or saute pan to medium heat.
- Sprinkle half the parmesan evenly on one side of bread.
- Add ½ the butter to the pan and put the sandwich in the pan, parmesan side down.
- Cook to golden brown on the bottom, add the other half parmesan to the top slice of bread, flip the sandwich and add the other half of the butter to the pan.
- When golden brown on that side, remove, slice and serve.