Fresh Baguette Panini: Kraft singles with sliced tomato, baby spinach and honey mustard on a length of French bread
Categories: Eating & nutrition, Mealtime
KRAFT singles with sliced tomato, baby spinach and honey mustard on a length of French bread
- 1 French baguette
- 8 ounces shredded KRAFT mozzarella
- 1 cup of baby spinach leaves, washed and patted dry
- 2 Roma tomatoes, sliced thinly
- 2 T. honey mustard
- 2 t. canola oil
- If you have a panini press, use it to make this sandwich. If you don't have one, you can use a George Foreman grill, the flat, griddle side of a waffle iron or a plain old skillet.
- Heat cooking vessel of choice to medium heat.
- Cut ends off baguette, then cut baguette into 6-inch lengths. Cut lengths in half and spread the insides with honey mustard. Spread half of the cheese on the bottom halves of bread. On top of the cheese, layer the tomatoes and spinach. Top with the remaining cheese and close the sandwich with the top of the bread.
- Panini press: Brush with canola oil and put sandwiches in.
- Electric grill/griddle: Brush the top and bottom of the sandwiches with oil.
- Skillet: If using a skillet, top it with a cast-iron skillet. Add a can or two from the pantry to this top skillet to give it extra heft, and give it a push to compress the sandwiches a bit.When bread begins to brown, remove the top skillet and turn the sandwiches gently. Replace the skillet you're using to weigh it down and compress again.
- The sandwiches are done when the bread is toasted and the cheese is melted.
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