+SF +SE +GFO
Paninis are generally not the healthiest sandwiches. Ours is the exception. We filled these with antioxidant-rich spinach and sweet potato, fresh basil, red onion and a sprinkle of curry and cumin. We like to use our Rosemary Focaccia Bread, but you can use any type of bread you like. —LM + AM
SERVES 3
2 tsp (10 ml) extra-virgin olive oil, divided
1 red onion, thinly sliced
2 cups (120 g) baby spinach
1 large sweet potato, baked
1 tsp curry powder
1 tsp ground cumin
¼ tsp ground cinnamon
Salt and pepper, to taste
6 slices Rosemary Focaccia Bread or your bread of choice (or gluten-free bread)
1 cup (25 g) basil leaves
In a medium skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add the onion and cook for about 15 minutes, or until it begins to caramelize. Stir frequently. Add the spinach and cook until it wilts, about 2 minutes.
In a small bowl, scrape the baked sweet potato from its peel and add the curry, cumin, cinnamon and salt and pepper. Stir until completely combined.
Brush the remaining 1 teaspoon oil on the crust side of the bread and spread a third of the potato mixture on the bottom piece of bread. Add a third of the spinach mixture, and sprinkle with one-third of the basil. Top with the second piece of bread and press in a panini maker according to the instructions.
If you don’t have a panini maker, cook on a grill pan and press with a heavy pan to make the marks. You can also cook it in a covered skillet for about 5 minutes per side.