Italian Vegetable Panini

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Italian
Serves: 
6

Crisp, golden and oozing with melted cheese, this sandwich is filled with delicious flavors. Spinach, mushrooms and two cheeses combine for this gourmet treat.

Ingredients

Olive oil, as needed
1 lb. fresh spinach, cleaned, trimmed
1 lb. mushrooms, thinly sliced
1⁄2 lb. fontina
1⁄4 lb. Parmesan
16 slices Tuscan bread, toasted
1 small head iceberg lettuce, torn
6 tomatoes, thinly sliced

Steps

1. In a lightly oiled skillet over medium heat, sauté spinach in batches and season to taste. Set aside to cool.

2. In a lightly oiled skillet over high heat, sauté mushrooms until just tender. Set aside to cool.

3. Thinly slice cheeses.

4. Toast bread slices in oven. Drizzle half of the slices with olive oil; dust with pepper.

5. To assemble, layer lettuce, spinach, tomatoes, mushrooms, and cheeses on one slice of toast, topping with oiled slice. Return sandwich to oven for approx. 3 min., or until cheese has melted.

More From FoodService Director

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources