Avocado-Spinach Panini

Hot off the panini maker...this was yummy.  This sandwich needed a little zing so I drizzled a little olive oil and balsamic vinegar on the bread before grilling.   I think a chipotle mayo would have been good, also. Either way, it was an easy, healthy sandwich.   We had some potato's leftover from the farmers market,  so we served this with some homemade fries.  ( a rare treat! ) As you can see,  Rich added a slice of gouda and  paired his with a Bud light for a complete meal. 

Avocado-Spinach Panini

Ingredient List

Serves 4

• 2 avocados, halved and thinly sliced
• 1/3 cup julienned, smoked sun-dried tomatoes (1 oz.)
• 2 Tbs. diced red onion
• 2 cups lightly packed baby spinach
• 4 4-oz. ciabatta rolls, split in half

Directions

1. Layer avocado slices, tomatoes, onion, and 1/2  cup spinach on each roll. Spray panini with cooking spray.

2. Coat skillet or grill pan with cooking spray, and heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 1 or 2 cans. Cook 2 minutes, remove weight, flip panini, replace weight, and cook 1 1/2  to 2 minutes more. (Or cook 4 minutes in panini maker.) 

** From the current July/August 2011 issue of Vegetarian Times**