While I think it’s clever to use my initials as the name of a panino (technically panini is plural, and I only had one sandwich), it also aptly describes what is in the sandwich – Spinach, Bell pepper, and Tomato! 🙂 I roasted the red bell pepper (see step 1 here) before toasting my panino in my lovely waffle/panini maker. This is for one sandwich, but you can easily double and make two!
two slices multi-grain bread (or any bread preference, a foccacia would also be nice)
1/2 roasted red bell pepper
1 tomato, sliced
handful of baby spinach
salt and pepper to taste
any fresh herbs such as cilantro, oregano, or rosemary
extra-virgin olive oil
1. Preheat your panini press on high. Lightly brush sliced bread with olive oil, and pre-toast bread while your slicing your tomatoes, washing your spinach, prepping your herbs.
2. Layer your sandwich: tomatoes, baby spinach, roasted red bell in any particular order. Top with fresh herbs and a extra drizzle of EVOO (if desired), and second bread slice. Close panini press, and toast until warmed through, about 8-10 minutes (depending on your toasty preference and panini press heat). Serve with any veggies, I liked peas and corn..along with some fries (but roasted potatoes would’ve been nice).