Ever since my new kitchen was “completed” back in July (I use quotes as I am still picking out a backsplash so it isn’t fully complete yet), I’ve been “finding” things still in the box/I never used/never knew I had. This All-Clad Panini Press is one of those things I wish I would have realized I had earlier! Once I opened it, I didn’t want to stop using it.
Besides a regular grilled cheese (with tomato and avocado on sourdough)…
I decided I wanted to try and experiment with different sandwiches that would be hard to flip in a pan like a traditional grilled cheese, and take advantage of the cast iron (what feels like 20lb) press.
Then came my herbed meatball spinach pesto panini.
Herbed Meatballs Spinach Pesto Panini
Ingredients
2 slices of bread (I used sourdough-a treat in my house as I try not to buy bread at all!)
shredded mozzarella (amount depends on the size of your bread)
handful of spinach leaves (again, depends on the size of your bread but I stacked them on)
basil pesto, enough to spread on a slice (or both if you want)
butter to spread on the outside of the bread
5 small meatballs (approximate)
I spread margarine on both sides of the bread, and pesto on the inside of 1 slice. I cut my meatballs in half, and piled on the cheese and spinach.
I placed my sandwich onto the pan and pressed…
I did flip it to get it golden brown on both sides, and…
Yum!