Saturday, October 3, 2009

Roast Beef Panini with Avocado, Tomato and Dijon

I love Panini's but don't own a Panini cooker.
So you can imagine my excitement when I found this idea:
use a ridged nonstick grill pan and a heavy-bottomed skillet to put on top of the sandwich while cooking. Genius!
This recipe is adapted from a recipe found in my new cookbook,
the Flat Belly Cookbook.
So it is healthy, and really tasty!
This Panini makes a great family lunch, or a lighter dinner.

Roast Beef Panini with Avocado, Tomato, and Dijon
recipe for 4 Panini's

-8 slices of Multigrain or Whole Wheat Bread
-1/2 to 3/4 pound of Deli-sliced lean roast beef (from the deli counter)
-2 beef steak tomatoes, sliced
-1 avocado, sliced
-2 cups of baby Spinach
-4 teaspoons of Dijon Mustard
-olive oil

1. Place 1 slice of bread on a work surface. Top with the roast beef, tomato slices, avocado slices, and spinach. Spread the remaining bread with mustard and set, mustard side down, on the spinach.

2. Heat a ridged nonstick grill pan over medium heat until hot. Lightly brush the outsides of the sandwich with the oil and place on the pan. Set a heavy-bottomed skillet on top of the sandwich and cook for 1 to 2 minutes per side or until toasted and warm in the center.


1 comment:

Valerie said...

That looks so fresh and perfect for lunch today. Wish I had the ingredients.