AVOCADO & SUN-DRIED TOMATO PANINI
SERVES 4 PORTIONS
4 ciabatta rolls, halved, or 8 slices sandwich bread
Balsamic vinegar for drizzling
Sea salt
Freshly ground black pepper
1/2 cup baby spinach
1/2 red onion, very thinly sliced
1 avocado, thinly sliced
Olive oil for brushing
1/2 cup chopped sun-dried tomatoes
NUTRITIONAL VALUES
Calories: 267kcal
Fat: 18.7g (3.1g S.Fat)
Carbs: 21.6g
Protein: 4.6g
Sugar: 1.5g
Sodium: 125mg
METHOD
Preheat a panini press to high temperature. If you don't have a panini press, a lightly oiled skillet or griddle will suffice.
Drizzle vinegar inside each bread slice and season with salt and pepper. On each bottom bread slice, layer spinach, onion, and avocado. Season both sides of the avocado with salt and pepper. The avocado should be topped with sun-dried tomatoes, followed by the top bread slice. Brush oil on the top and bottom of each panini. Press until nice grill marks appear on a hot panini press. Cut the panini in half diagonally and serve right away.
Drizzle vinegar inside each bread slice and season with salt and pepper. On each bottom bread slice, layer spinach, onion, and avocado. Season both sides of the avocado with salt and pepper. The avocado should be topped with sun-dried tomatoes, followed by the top bread slice. Brush oil on the top and bottom of each panini. Press until nice grill marks appear on a hot panini press. Cut the panini in half diagonally and serve right away.
