Panini With Sauteed Spinach And Chickpea Spread Recipe

Ingredients for Panini With Sauteed Spinach And Chickpea Spread

• Canned Chick Peas
• 1 tablespoon lemon juice
• 2-4 tablespoons water (as needed)
• Capers
• Olive Oil
• Garlic Cloves
• 5 ounces fresh spinach
• 1/4 teaspoon salt, plus more to taste
• Black Pepper
• Submarine Sandwich Bread
• Plum Tomatoes

How to Make Panini With Sauteed Spinach And Chickpea Spread

1. Combine 1 (15-ounce) can chickpeas (drained and rinsed), 2 tablespoons tahini, 1 tablespoon lemon juice, 1 clove garlic (minced), and 1/4 teaspoon salt in a food processor or blender.
2. Process until completely smooth, adding 2-4 tablespoons of water as needed to reach desired consistency. Set aside.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
4. Add 1 clove garlic (minced) and cook for about 1 minute, until fragrant, being careful not to burn.
5. Add 5 ounces fresh spinach and cook for 2-3 minutes, or until wilted.
6. Remove from heat and season with salt and pepper to taste.
7. Cut your choice of bread (e.g., 2 whole-wheat buns, 2 pita breads, or 1 focaccia loaf) in half horizontally.
8. Spread the chickpea mixture evenly over the bottom halves of the bread.
9. Top with the sautéed spinach and 1-2 slices of tomato per sandwich.
10. Season with additional salt and pepper if desired. Cover with the top halves of the bread.
11. For a perfectly crisp panini, grill the sandwiches in a panini press or indoor grill for 2-3 minutes per side, or until golden brown and the cheese (optional) is melted. Alternatively, you can enjoy them as is.