The term "panini" (pronounced pah-nee-nee) is Italian for roll or biscuit. Originally filled with layers of tomato, mozzarella and basil, the Mediterranean sandwich's popularity has transformed it into a meal of endless ingredient possibilities.
1 12-oz whole-grain Italian loaf bread, halved lengthwise
2 cups baby spinach leaves
2 1/2 oz goat cheese, crumbled
1 large tomato (6 oz), sliced into 8 rounds
Olive oil cooking spray
In a medium bowl, combine olives, onion, garlic, basil, pepper flakes and vinegar. Place bread halves on a cutting board, cut side up, and spoon olive mixture onto bottom half of bread. Top with spinach, cheese and tomato. Top with other half of bread and press down lightly to adhere. Using a serrated knife, cut bread into 4 equal pieces.
Heat a large nonstick skillet over medium heat. Coat skillet with cooking spray, then add sandwiches. Add weight to sandwiches by covering them with a sheet of aluminum foil, then topping them with a dinner plate and a few bread plates. Cook for 1 1/2 to 2 minutes or until lightly golden on bottom. Remove plates and foil and flip sandwiches over. Again, place foil and plates on top of sandwiches and reduce heat to medium-low. Cook for 2 more minutes or until browned on bottom. Remove from heat and let stand, covered, for 2 minutes. (NOTE: This will allow sandwiches to continue heating throughout without drying out and over-browning.) Enjoy!
The soufflé has a reputation for being fussy, but the truth is that anyone can whip up this impressive dish. With reduced egg yolks and just a tablespoon of extra-virgin olive oil, this soufflé also fits comfortably into your healthy lifestyle.