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Fontina and Spinach Panini
A warm, pressed sandwich brings together melted Fontina cheese and fresh spinach between slices of crusty Italian bread. Sweet honey mustard and roasted red bell peppers add a bright, tangy contrast to the rich dairy. Green onions provide a subtle bite that cuts through the savory layers. It makes a satisfying lunch or a quick weeknight dinner when paired with a simple side salad. The contact grill ensures the outside gets perfectly toasted while the center turns gooey and comforting.
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, finishing with the remaining bread slices on top.
- 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, then slice each sandwich in half before serving.