Monday, July 8, 2013

A Must-Have Panini!


There should be a link up started for good vegetarian recipes from any blogger who has a recipe for a family to use! Interested?!

Wel, my Friday look a little something like...

... and it's overcast as usual.  Oh good ol' Indiana weather, loves tease us with sunshine, horrify us with day after day of rain and mosquito bite us me until it looks like have the chicken pox!

But anyhow, besides some glitches on the home internet surface and a leaky bathroom sink... I think this hasn't been too much of a manic monday :)

Now for the food my friends.....

 I found this via another blogger Friday Favorites that then became a part of my Friday Favorites and have been OBSESSED with trying this, and the day finally came. Circa 1pm, I was drooling at the thought of this... I wish I was joking!

Spinach and Artichoke Panini
Serves 2
Slightly adapted from Daily Harvest

In the line up!

- 4 slices whole wheat bread (what we had on hand)
I'd recommend a heartier/thicker bread for the full effect, like sourdough or tuscan
- 1 teaspoon margarine/butter
- 1 teaspoon garlic, minced
- 1 teaspoon flour
- 1/4 cup milk (I used skim, what we keep on hand)
- 1 Tablespoon cream cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded romano cheese
- 1/4 cup plain Greek yogurt
- 1/4 cup chopped frozen spinach, thawed
- 2-3 Tablespoons canned artichoke hearts, chopped
- 2 Chik'n Cutlets (not necessary)
- Extra margarine/butter for to coat the bread

For thee Chik'n!

1. Roast 2 (but thinking back, I'd either say SKIP this OR only add 1 cutlet) cutlets at 375 degrees liberally coated in nonstick spray and lightly seasoned with salt and pepper. 

For thee fillin'!

1. Heat the margarine/butter on low heat (medium if you have a not-so-temperamental-stove) and then add in the garlic to cook for 1-2 minutes.  

2. Whisk in flour for 1-2 minutes to make a "rue" that thickens your sauce. 

3. Once the flour is incorporated and cooked, add the milk and let bubble up and continue whisking sporadically.  

4. NOW IT'S TIME TO ADD THEE CHEESE :) Add the mozzarrella, romano, cream cheese and season with some fresh ground pepper. 

5. Whisk until cheeses are melted and slightly bubbly.  If your sauce starts to thin, add more milk as needed. 
                             6. Now whisk in the Greek yogurt to make the sauce silky smooth!

7. Add in the thawed spinach, chopped artichoke and diced Chik'n and whisk that baby up! We're almost there folks!

8. Lightly layer one side of each bread slice with margarine/butter, and then flip 2 of slices over (for 2 sammies!) to lather on the soulful, finger-lickin' fillin'!

9. Heat your panini maker on HIGH, lather the un-buttered bread with the sauce and let er' cook until golden brown and crispy ------------->

If you don't have a panini maker, you can lightly spray a sautee pan and put another heavier pot on the sandwiches while they're cooking to get the same panini-like effect, just sans the beautiful griddle lines, but totally WITH the flava!

Sans the additional Chik'n, this was melt in your mouth heaven.  It wasn't at all the veggie Chik'n, just that this panini would have been so-unbelievably-perfect using a twist on the old classic dip, oozing with cheesy goodness and you already had the perfect crunch of the artichoke hearts... AKA, don't try and fix what's not broken, eh?

With or without Chik'n, still sinfully delicious ;)

Wanna take a bite?

I bet ya do!!!!!!

We served it alongside a simple salad to round out the meal and was a quick, pull together meal!

Seriously now folks?! As Barefoot Contessa would say....
How bad could that be?!

You can find me on...

Twitter: @IndysVeggieFix

Instagram: IndysVeggieFix

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