Grilled Panini Recipe

Whole grain bread: A hearty and nutritious base for the panini, providing fiber and a nutty flavor.

Sourdough bread: An alternative to whole grain bread, offering a tangy taste and chewy texture.

Hummus: A creamy spread made from chickpeas, tahini, lemon juice, and garlic, adding a rich and savory flavor.

Spinach: Fresh greens that add a burst of color and nutrients to the panini.

Tomato: Juicy slices that provide a refreshing and slightly acidic balance to the other ingredients.

Avocado: Creamy and rich, avocados add a smooth texture and healthy fats to the panini.

When spreading the hummus on the bread, make sure to apply an even layer to ensure every bite is flavorful. For an extra touch, lightly toast the bread before assembling the panini to add a bit of crunch and prevent it from becoming soggy.

• whole grain or sourdough bread - Substitute with gluten-free bread: This is a great option for those who are gluten intolerant or have celiac disease, while still providing a hearty base for the panini.

• hummus - Substitute with baba ganoush: Baba ganoush offers a similar creamy texture and rich flavor, making it a great alternative to hummus.

• fresh spinach - Substitute with kale: Kale provides a similar nutrient profile and adds a slightly different texture and flavor to the panini.

• sliced tomato - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor, which can enhance the overall taste of the panini.

• sliced avocado - Substitute with mashed chickpeas: Mashed chickpeas offer a similar creamy texture and are packed with protein, making them a nutritious alternative to avocado.

• Allow the grilled panini to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each panini individually in parchment paper or aluminum foil. This helps maintain its shape and prevents the ingredients from spilling out.
• Place the wrapped panini in an airtight container or a resealable plastic bag. This will keep them fresh and prevent any unwanted odors from seeping in.
• Store the panini in the refrigerator if you plan to eat them within 2-3 days. The cool temperature will help preserve the fresh spinach, sliced tomato, and avocado.
• For longer storage, freeze the panini. Place the wrapped sandwiches in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the panini to a freezer-safe bag or container. Label with the date to keep track of freshness.
• To reheat, thaw the panini in the refrigerator overnight. For a quick option, use the microwave on a low setting for a few minutes.
• For the best texture, reheat the panini in a panini press or oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy.

• Preheat your oven to 350°F (175°C). Wrap the grilled panini in aluminum foil to retain moisture and place it on a baking sheet. Heat for about 10-15 minutes or until warmed through.
• Use a toaster oven for a quicker method. Set it to 350°F (175°C) and place the panini directly on the rack. Heat for 5-7 minutes, checking to ensure it doesn't get too crispy.
• For a stovetop method, heat a non-stick skillet over medium heat. Place the panini in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, pressing down gently with a spatula to ensure even warming.
• If you're in a hurry, the microwave can work. Wrap the panini in a damp paper towel and microwave on medium power for 1-2 minutes. Note that this method may make the bread less crispy.
• For an air fryer, preheat it to 350°F (175°C). Place the panini in the basket and heat for 3-5 minutes, checking halfway through to ensure it heats evenly.

• Panini press: A device used to grill and press the sandwich, ensuring the bread becomes golden and crispy.

• Spatula: Useful for spreading the hummus evenly on each slice of bread.

• Knife: Essential for slicing the tomato and avocado into even pieces.

• Cutting board: Provides a safe and clean surface for slicing the vegetables.

• Measuring cup: Helps measure out the correct amount of hummus and ensures consistency.

• Plate: Used to assemble the sandwich before grilling and for serving the finished panini.

Pre-slice ingredients: Slice the tomato and avocado ahead of time and store them in airtight containers.

Use store-bought hummus: Opt for pre-made hummus to save time on preparation.

Assemble in advance: Layer the spinach, tomato, and avocado on the bread slices the night before and refrigerate.

Preheat the panini press: Turn on the panini press while you assemble the sandwiches to save time.