There’s something universally appealing about paninis, and I’m pretty sure one of the keys to grilled sandwich bliss centers around the happy contrast between the hot filling and its perfectly crisp exterior.
Truth be told, my preference most mornings is for savory rather than sweet. Were you to sneak a peek into our kitchen, you’d usually find me making some variation of this very simple but oh-so-good panini.
Just between you and me, when I make regular toast (in our toaster oven) instead of making this panini, it’s never quite as good. Plus, it turns out that it’s not much of a time saver either, since this panini is ready to plate in 5 or 6 minutes.
You are correct if you already know that paninis do not need meat, cheese, or butter! Just good stuff, like mashed potatoes, steamed greens, and your favorite condiments. So, go ahead and get creative with your plant-based leftovers, because it’s all good on a panini!
BREAKFAST PANINI WITH POTATOES AND GREENS
2 slices whole grain bread (I use Ezekiel bread)
leftover mashed potatoes *
leftover steamed greens
condiments of choice: spicy mustard, oil-free hummus, hot sauce, or oil-free nondairy cream cheese (like Kite Hill)
Instructions
Heat either a panini press or a dry frying pan/grill over medium heat. (I love my Breville Panini Grill.)
Assemble the sandwich. First, spread condiments on each slice of bread (such as mustard, hot sauce, hummus, or nondairy cream cheese). Then pile on mashed potatoes and steamed greens.
Sandwich together the two halves, and carefully place onto surface of hot panini press, OR into a hot frying pan.
If using a panini press, close lid, and allow to grill for 5 or 6 minutes. If using a frying pan, press down on the top of the sandwich with a large spatula or heavy pan for 2 to 3 minutes per side.
Once sandwich is grilled, remove from heat. Slice panini in half and enjoy!
* Instead of potatoes, feel free to substitute any other leftovers you wish!
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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