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Crispy Fontina and Spinach Panini
Crispy on the outside and impossibly gooey within, this pressed sandwich elevates your standard grilled cheese. Melted Fontina pairs beautifully with fresh spinach and sweet roasted red bell peppers between thick slices of crusty Italian bread. A quick swipe of honey mustard and a scatter of green onions add a bright, tangy bite that cuts right through the rich dairy. It's a fantastic way to turn a handful of simple ingredients into a cafe-quality meal at home.
Ingredients
- 8 slices (½ inch thick) crusty Italian bread
- 2 tablespoons honey mustard
- 2 medium green onions, sliced (2 tablespoons)
- 1 cup loosely packed fresh spinach leaves
- ½ cup drained roasted red bell peppers (from 7-oz jar), cut into strips
- 4 oz Fontina cheese, cut into 1 ⁄ 8 -inch-thick slices
Instructions
- 1Preheat a closed contact grill or panini press for 5 minutes. Coat one side of every bread slice with honey mustard, then scatter the sliced green onions evenly across four of the slices.
- 2Build the sandwiches by stacking the fresh spinach leaves, roasted red pepper strips, and sliced Fontina cheese over the onions. Top with the remaining bread slices, mustard-side down.
- 3Transfer the assembled sandwiches to the hot grill and close the lid. Cook for 2 to 3 minutes until the bread turns golden brown and the cheese melts completely. The heavy lid presses the ingredients together so the heat penetrates evenly to melt the cheese. Slice each sandwich in half while warm.
Notes
- Equipment: If you don't have a panini press, cook the sandwiches in a skillet over medium heat, pressing down firmly with a heavy spatula or a cast-iron pan.
- Swap: Provolone or Gruyere makes an excellent substitute if you can't find Fontina.
- Prep: Pat the roasted red peppers dry with a paper towel before assembling so they don't make the bread soggy.