I worked really hard to edit down my kitchenware before our big downsize move. I am still proud of myself for successfully simplfying down to closet kitchen size. It wasn’t easy deciding between this oversized crock-pot or that dutch oven (dutch oven made it, no such luck for the crockpot). I couldn’t leave my waffle iron, but I thought I could live without a panini press. I love love grilled sandwiches, but I thought I could go old school and use a hot pan. All the extra kitchen goodies that didn’t go to good will, were being sent to their foster home at my in-laws.
When we moved in, however, one little box got misdirected. After unpacking my new (old) kitchen, I noticed one more forlorn box. Written in sharpie were the words “Jolley kitchen – St. George.” Tired and grumbling, I opened it to find my orphaned panini press packed with my favorite placemats and napkins. Instead of packing it back up to shove in the closet for our next trip to Utah, I dusted off the last empty shelf in the kitchen and returned my trusty press to it’s family (and I was happy to keep the linens). I am already so grateful it’s back with me because it is one of my favorite ways to make a quick easy meal into something delicious and special – just the kind of dish I need right now!
The panini is so versatile, feel free to substitute your favorite ingredients. Have fun and enjoy!
- 2 slices whole grain loaf
- 1 ½-2 tablespoons pesto, store-bought or click here for my favorite homemade walnut pesto
- ½ large artichoke heart (or several small jarred or frozen artichoke hearts), optional
- 1/2 small avocado, sliced, optional
- 2 slices of tomato(or 4 cherry tomatoes)
- 1/3 cup fresh arugula leaves
- Heat panini press or grill pan. Assemble sandwich, slathering bread with pesto and layering veggies. Lightly coat outside of bread with olive oil and heat in press until crispy and warm through. Recipe makes one sandwich.