Apple, Spinach and Parmigiano Panini
MAKES 1 SANDWICH
In Italy at lunchtime it is very popular to have crusty grilled sandwiches, panini alla griglia. Be sure to use good, country-style bread with a coarse crumb and the best fillers you can find. It also helps to have a panini maker, but if not, use a non-stick skillet and be sure to season the pan well with olive oil or butter so the bread will toast evenly and not burn. As the sandwich browns, use a spatula to press on it to help maintain contact with the pan.
- 2 slices whole grain or sourdough-type bread
- 16 slices, about 1/3 cup , Parmigiano-Reggiano cheese, shaved or thinly sliced
- 5 large fresh spinach leaves, washed thoroughly and spun dry in a salad spinner
- 1 sweet, crisp apple such as Fuji or Gala, sliced thinly
- Drizzle of Filippo Berio olive oil
- Drizzle the olive oil over both slices of bread. On one slice, layer the cheese, then spinach, then the apple slices. Top with the second slice of bread, oil-side down, and place in a panini maker. Press down on the sandwich until both sides are crusty and drown.
- If making in a skillet, melt 1 tablespoon of butter in a non-stick sautÃƒ© pan; when it begins to sizzle, add the sandwich and weigh it down with a grill press or cast-iron pan. When brown on the bottom, turn it over and brown the other side.
- The recipe is featured on show 1723, Grilled Sandwiches Ã¢‚¬ Panini Assortiti alla Griglia.
This recipe was featured on Season 17 - Episode 1723.
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