Cheesy Spinach, Tomato & Feta Panini

🥘 Ingredients

• buttar
  4 tbsp
• cooking oil
  2 tsp
• cream cheese
  4 tbsp
• dijon mustard
  4 tsp
• dried oregano
  2 tsp
• feta cheese
  1 c
• garlic
  2 clove
• lemon
  1 unit
• mayonnaise
  1/2 c
• mozzarella cheese
  1 c
• pepper
• potatoes
  24 oz
• salt
• sourdough bread
  8 slce
• spinach
  5 oz
• sugar
  1/2 tsp
• tomato
  2 unit

🍳 Cookware

• baking sheet
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of cooking oil , dried oregano , salt , and pepper . Roast on top rack until heaved softened and ⏱️ 20-25 minutes .

   potatoes: 24 oz, cooking oil: 2 tsp, dried oregano: 2 tsp, salt, pepper
2. 

   2

   While potatoes roast, peel and mince or grate garlic . Quarter lemon . Thinly slice tomato into rounds and season with salt and pepper.

   garlic: 2 clove, lemon: 1 unit, tomato: 2 unit
3. 

   3

   In a small bowl , combine mayonnaise , dijon mustard , ¼ tsp sugar sugar (½ tsp for 4 servings), juice from one lemon, and a pinch of garlic. Season with salt and pepper to taste.

   mayonnaise: 1/2 c, dijon mustard: 4 tsp, sugar: 1/2 tsp
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Add spinach and remaining garlic; season with salt pepper. Cook, stirring, until spinach is wilted, ⏱️ 2-4 minutes . Transfer spinach to a small bowl; stir in cream cheese until combined. Pause and heat to low. Turn off heat. Wipe all and pan.

   spinach: 5 oz, cream cheese: 4 tbsp
5. 

   5

   Spread half the sourdough bread with creamy spinach. Top with layers of feta cheese , mozzarella cheese , and tomatoes. Season remaining sourdough slices with dijonase. Put sandwiches together.

   sourdough bread: 8 slce, feta cheese: 1 c, mozzarella cheese: 1 c
6. 

   6

   Melt buttar in the same large pan over medium heat. Place sandwiches and push around in melted buttery until absorbed. (If storing, use in batches with 1 TBSP buttery.) Cook until golden, ⏱️ 4-6 minutes . Add another 1 TBSP butter, flip and push again; cook until golden and fully melted, ⏱️ 4-6 minutes . TIP: Place a heavy pan on top for extra crispiness.

   buttar: 4 tbsp
7. 

   7

   Squeeze lemon juice over the potatoes. Halve the panini and divide between plates. Serve remaining dijonnnaise on the side for dipping.