W41 R23 Cheesy Spinach, Tomato & Feta Panini

Name: W41 R23 Cheesy Spinach, Tomato & Feta Panini with Lemon-Oregano Potato Wedges & Garlic Dijonnaise
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 12 oz Potato; 1 tsp Oregano; 1 clove Garlic; 1 Lemon; 1 Tomato; 4 tbsp Mayonnaise; 2 tsp Dijon Mustard; 2 1/2 oz Spinach; 2 tbsp Cream Cheese; 4 slice Bread; 1/2 cup Feta Cheese; 1/2 cup Mozzarella Cheese; 2 tsp Cooking Oil; 1/4 tsp Granulated Sugar; 2 tbsp Butter; Salt; Black Pepper

with Lemon-Oregano Potato Wedges & Garlic Dijonnaise

By Recipe0 System

We’re shifting sandwiches from the “lunch food only” category, and which ’wich is more dinner-worthy than the panini? This one features creamy sautéed spinach and tomato, and not one, but TWO types of cheese (feta and mozzarella) between slices of garlicky Dijonnaise-slathered sourdough, pan-pressed to crispy, golden perfection. On the side, there’s herby potato wedges and more delicious Dijonnaise for dipping. Step aside, lunch police!

Mediterranean

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 tsp Oregano
1 clove Garlic
1 Lemon
1 Tomato
4 tbsp Mayonnaise
2 tsp Dijon Mustard
2 1/2 oz Spinach
2 tbsp Cream Cheese
4 slice Bread
1/2 cup Feta Cheese
1/2 cup Mozzarella Cheese
2 tsp Cooking Oil
1/4 tsp Granulated Sugar
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, oregano, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2

While potatoes roast, peel and mince or grate garlic. Quarter lemon. Thinly slice tomato into rounds and season with salt and pepper.
3

In a small bowl, combine mayonnaise, mustard, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), juice from one lemon wedge (two wedges for 4), and a pinch of garlic. Season with salt and pepper to taste.
4

Heat a drizzle of oil in a large pan over medium-high heat. Add spinach and remaining garlic; season with salt and pepper. Cook, stirring, until spinach is wilted, 2-3 minutes.

Turn off heat. Transfer spinach to a second small bowl; stir in cream cheese until combined.

Wipe out pan.
5

Spread half the sourdough slices with creamy spinach; top with even layers of feta, mozzarella, and tomato.

Spread remaining sourdough slices with Dijonnaise (save some for serving).

Close sandwiches.
6

Melt 1 TBSP butter in pan used for spinach over medium heat. Once hot, add sandwiches and push around in pan until melted butter has absorbed. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes.

Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter has absorbed. Cook until bread is golden brown and cheese is fully melted, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!
7

Squeeze one lemon wedge over potatoes (two wedges for 4 servings).

Halve panini on a diagonal and divide between plates. Serve with potato wedges and remaining Dijonnaise on the side for dipping.

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