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Spinach-mozzarella panini with seared summer squash and arugula pesto
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Spinach-mozzarella panini with seared summer squash and arugula pesto

Vegetarian, Soy-Free

4 Servings, 710 Calories/Serving

20 – 30 Minutes

Not your grandmother’s grilled cheese sandwiches, these ooze with melted fresh mozzarella, sautéed spinach, basil, and lightly salty sun-dried tomatoes.

Ingredients

  • 1 ounce sun-dried tomatoes (not in oil)
  • 3 or 4 summer squash (about 1¼ pounds)
  • 2 or 3 cloves peeled fresh garlic
  • ¼ pound baby spinach
  • ¼ pound baby arugula
  • ½ pound fresh mozzarella
  • 5 or 6 sprigs fresh basil
  • 4 lavash flatbreads
  • ¼ cup roasted pumpkin seeds
  • Sun Basket arugula pesto (arugula - walnuts - Parmesan - olive oil - salt)

Chef's Tip

If you have a panini press, by all means pull it out for this recipe. If you have a grill and feel like cooking outside, brush the outside of the folded lavash lightly with oil and cook the sandwiches over a medium fire.

Nutrition per serving

Instructions

1

Soak the sun-dried tomatoes

In a small bowl, soak the sun-dried tomatoes in 2 cups very hot tap water until softened, 10 to 15 minutes.
While the tomatoes soak, prepare the squash and greens.

2

Prep and cook the squash

  • Trim the ends from the squash; cut the squash on the diagonal into ¼-inch-thick slices.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, arrange the squash in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and just starting to soften, 2 to 3 minutes per side. Transfer to a medium bowl. Wipe out the pan.
While the squash cooks, prepare the garlic.

3

Prep and cook the garlic and greens

  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.
In the same pan used for the squash, warm 1 tablespoon oil over medium heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the spinach and arugula, season with salt and pepper, and cook until slightly wilted, 1 to 2 minutes. Transfer the spinach and arugula to a colander to drain. Wipe out the pan.

4

Assemble and cook the panini

  • Cut the mozzarella into ¼-inch-thick slices.
  • Drain the sun-dried tomatoes and pat dry; thinly slice the tomatoes.
  • Strip the basil leaves from the stems.
Place the lavash flatbreads side by side. Top half of each lavash with mozzarella, sun-dried tomatoes, spinach and arugula, and basil leaves, dividing evenly, then fold the lavash in half.
Warm the pan used for the spinach over medium heat. Working in batches if needed, brush the outside of the panini lightly with oil, add to the hot pan, and cook, turning once, until the flatbread is toasted and the mozzarella has melted, 2 to 3 minutes per side. Transfer to a cutting board and slice in half.
While the panini cook, finish the squash.

5

Dress the squash

To the bowl with the squash, add the pumpkin seeds and arugula pesto and toss to coat; season to taste with salt and pepper.

6

Serve

Transfer the panini to individual plates and serve the squash alongside.

Kids Can!

  • Press the garlic (if you have a press).
  • Strip the basil leaves.
  • Help assemble the panini.
  • Dress the squash.
  • Serve the meal.

Protein: 25g (50% DV), Fiber: 6g (24% DV), Total Fat: 47g (72% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 6g, Saturated Fat: 13g (65% DV), Cholesterol: 45mg (15% DV), Sodium: 470mg (20% DV), Carbohydrates: 51g (17% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts, Wheat, Soybeans