Avocado Spinach Panini with Sun-dried Tomatoes

It’s called improvising.

When you really want to make paninis and don’t own a panini maker, improvisation is key my friends. What you have here (from top to bottom) is a sufficiently heavy can of garbanzo beans, an empty and clean skillet, 2 prepared panini sandwiches, and another skillet which is actually doing the cooking.

Not only is this a pretty amusing sight, but you save yourself a bunch of money for resisting the urge to buy a one trick pony type of appliance. With this contraption you need not go out and buy yourself a panini maker, you can use common household goods that you most likely already have on hand. So, awesomely frugal contraption + tasty sandwich ingredients = golden delicious meal for many reasons.

Anyway, back to what you may actually be interested in, the recipe! Hidden between the two skillets were lovely, Avocado Spinach Paninis with Sun-dried Tomatoes.

These beauties were served with a side of homemade Cinnamon Chili Sweet Potato Fries. Delish.

Creamy avocado. Savory sun-dried tomatoes. Red onions with some heat. Out of this world. With only five ingredients, this panini is so mouthwateringly scrumptious it doesn’t even make sense.  Add the lightly crispy sweet potato fries and you’ve got yourself  a meal!

Avocado Spinach Panini with Sun-dried Tomatoes

Serves 2

Recipe adapted from Vegetarian Times

1 avocado, sliced

1/2 cup julienned sun-dried tomatoes

2 tbsp red onion, chopped

2 cups baby spinach

4 slices of multi-grain bakery bread

To make these paninis, simply split half of the avocado, sun-dried tomatoes, red onion and spinach between the two sandwiches. Spray a skillet with cooking spray and turn to medium heat. Once the skillet is ready, place both paninis in the skillet, set the other clean skillet on top of the paninis, and place a heavy canned good on top of the empty skillet. Cook the paninis for about 2 minutes, then flip the sandwiches over (replace second skillet and weight) and cook the second side an additional two minutes or until golden brown. Cake!

Cinnamon Chili Sweet Potato Fries

Serves 2-3

1 medium-large sweet potato

2 tsp olive oil

1/2 tsp cinnamon

1/2 tsp chili powder

A sprinkle of tarragon

This is another super easy recipe! Start by preheating the oven to 425 degrees. Slice sweet potato into strips/wedges that are uniformly sized the best you can. Place the sliced sweet potato in a gallon-sized ziplock bag and pour in olive oil. Seal bag and shake until the sweet potato is coated with the oil. Re-open bag and sprinkle in all the spices. Seal bag again and shake until the spices coat the sweet potato slices. Then dump contents of the bag onto a tin foil lined baking sheet. When oven is ready, place fries in oven and cook for 10 minutes. Flip fries. Cook for an additional 10 minutes (or a bit longer if you prefer crispier fries). Take out from oven and enjoy!

Fly a kite,

Sydney

2 thoughts on “Avocado Spinach Panini with Sun-dried Tomatoes

  1. Mary Phillips says:

    My New York sister-in-law says when space is limited…you can’t have appliances that don’t serve several purposes. Love your makeshift panini maker

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