If you take a look at my recipe section you will find that some of my most desired foods to make are sandwiches, wraps, and burritos. Although, I don’t have any posted until now, my absolute favorite sandwich is the Panini. In my opinion, the Panini sandwich is kinda like the ultimate grilled cheese with all its yummy ingredients and cheese pressed between two crusty slices of hearty bread. Oh mama – you hungry yet?
Last week as I was putting together a fresh mozzarella, spinach, and arugula salad – something we eat frequently in the summer time – I decided to turn it into a Panini. I guess I was craving something a little different so I set forth in stuffing the ingredients in between a crusty roll.
I used Taylor Farms Arugula and Spinach Tender Leaf Salad along with fresh mozzarella, tomato, and balsamic dressing to fill this Panini. The Taylor Farms Tender Leaf bags of salad are all natural, triple washed, and ready to eat. This was so convenient because, I don’t know about you, but having to wash salad is something that is a little too time consuming when you just want to throw together a salad recipe. Using the Taylor Farms Tender Leaf Salads made throwing these Panini’s together a cinch.
Taylor Farms Arugula and Baby Spinach Tender Leaf Salad
Well, thank goodness for cravings (at least this time) because this sandwich was amazing. It was very easy to make and perfect for a quick summer meal that taste like you are sitting in a fancy coffee shop eating a gourmet Panini. The only thing different being two kids are running around screaming, dirty dishes in the sink, and my dog licking my toes.
Arugula, Spinach, and Fresh Mozzarella Panini
Arugula, Spinach, and Fresh Mozzarella Panini
Servings: 1
Servings size: 1 Panini
Approximate nutritional information:
Calories: 347 * Carbs: 33 * Fat: 16 * Protein: 16 * Fiber: 3 * WW Points +: 9 * Old Points: 8
Ingredients:
1/2 cup Taylor Farms Tender Leaf Arugula and Baby Spinach
5 cherry tomatoes, sliced (you can use any tomato you wish this is just what I had on hand)
1 tablespoon light balsamic dressing
2 ounces fresh mozzarella, sliced
1 whole wheat small Chiabatta roll or other crusty roll
Directions
Step 1. Mix the arugula and baby spinach with dressing. Cut roll in half and place fresh mozzarella, salad mixture, and tomato in between roll.
Step 2. Using an indoor grill, Panini press, or a pan cook the Panini pressing down as it cooks until cheese is melted and there is a nice crust on the outside. **I used an indoor grill to make mine. Serve and enjoy!
Disclosure: This post is part of the Month of Salad with Taylor Farms Campaign. I have been provided with the Taylor Farms Tender Leaf Arugula and Baby Spinach along with compensation to create this recipe. All opinions are my own. To learn more about Taylor Farms check out their website and facebook page.
