Tangy goat cheese and fresh pesto are a match made in heaven – especially when you add summer heirlooms and sandwich it all between crispy, whole grain bread!
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 minutes
4 slices of bread
4 tablespoons pesto
2 medium heirloom tomatoes
1/2 cup spinach
2 tablespoons chèvre
olive oil spray
Heat your panini press to medium-high.
You’ll use 2 tablespoons of pesto per sandwich, so spread that amount on 2 slices of bread and set aside.
Cut tomatoes into 1/4″ thick slices and layer them on top of the pesto-covered slices of bread.
Crumble and sprinkle about 1 tablespoon of goat cheese over the tomato’d, pesto’d slices.
Layer spinach over the goat cheese and top with another slice of bread.
Spray your panini press with olive oil and gently place sandwiches into the panini press.
Cook for 8-10 minutes, or until the bread is crispy and browned. Every sandwich press will vary!
Slice diagonally, or in half, or into quarters and enjoy!
Don’t have a panini press? A waffle maker will get the job done! Just spray with olive oil and cook until crisp and golden-brown. No waffle maker? Use a skillet! Heat about 1 tablespoon of olive oil over medium and toast both sides of the sandwich.