Spinach Caprese Panini

I think I've mentioned this a few times on this blog how I love anything caprese, right? Well here's another one. I added some fresh spinach to this one Fresh from the farmer's market from the weekend. I couldn't resist not eating them (almost) right away.  I used ol' Georgie as a panini press, but if you don't have a grill or anything like that you can use a skillet. To smush down the plate, place a clean plat over the sandwich and a heavy canned good. Do that for both sides. It'll give you that flat sandwich look just without the grill marks paninis are known for.

Makes 2 sandwiches

Spinach Caprese Panini

2 slices sourdough
4 slices mozarella
1 small fresh tomato - sliced
2 c fresh spinach - washed
1 c fresh basil leaves -washed
extra virgin olive oil

Place the cheese on two sliced of bread. Top with the spinach, then tomato and finally the basil. Top a couple optional slices of mozzarella. Place the other slices of bread on top.

Drizzle a little extra virgin olive on the outer sides of the bread.

Place the sandwich on a panini press for 3-5 minutes until the bread is toasted and teh cheese has melted.

To use a skillet:
Heat the skillet. Place the sandwich down and place a clean plate on the top side. Use a 12 oz canned good to add pressure. Cook for 3-5 minutes, then flip and do the same for the other side.