This Spinach Bean Cheddar Panini uses a simple white bean dip as a spread which not only makes it moist but also adds good quality protein beside the cheese. I use a wholegrain bread that is high in fiber, low in salt, low in sugar, and has no partially hydrogenated oils (even has lentils, and you know how I feel about those!)– Here is one I like , and another one I recommend as well, but feel free to use whichever one you prefer, as long as it is 100% wholegrain. It’s so easy to make if you have a small panini maker ready to go on your kitchen counter and of course there is no need to limit yourself to this exact composition of ingredients. As long as they are wholesome, the options are limitless!
Spinach Bean & Cheddar Panini
*Cuisinicity Tip White Bean Dip recipe: Pour 1 can (15oz) Great Northern Beans (rinsed and drained) in bowl of a food processor, add 2 Tbsp olive oil and ¼ tsp salt and process until creamy.
Author: Catherine Katz
Serves: 1 panini
Ingredients
- 2 Tbsp White bean dip*
- 2 pieces 100% wholegrain bread (click on my recommendations above)
- ½ cup fresh baby spinach leaves
- 1 slice sharp cheddar cheese
Instructions
- Preheat panini maker.
- Spread each slice of bread with 1 Tbsp white bean dip (recipe in tip above).
- Top the bottom slice of bread with the fresh baby spinach.
- Top with cheddar cheese.
- Place the other slice of bread on top.
- Put the sandwich in panini maker for 1-2 minutes (do not press or the melted cheese will ooze out!)
How different do you think the recipe would be if not using a panini maker? Thank you in advance and thank you so much for providing all these delicious and delightful dishes!
Thank you for your kind words and yes, You could absolutely use a simple pan over the stove! Enjoy!
Hi Catherine,
I love this recipe!! As a dinner, would I need to serve anything with this panini for it to be considered a complete meal or can it stand alone?
Thanks again for all you do!
Caroline
I have been following the Dr. Dean Ornish Program for over 12 years, and am always looking for new recipes that comply with his program
I don’t want to sound unappreciative but all the recipes I have seen here include either cheese, olive oil, or eggs, all of which are not permitted in the Dr. Dean Ornish Regimen.
If we are in a reversal program, are we being too “picky” by adhering to his requirements?
Regards,
Hank Mader
Hi Hank,
Dr Ornish is an esteemed colleague and friend of my husband’s and I have great respect for his program so I appreciate your question very much.
I don’t think you are being too “picky” at all but I am sure that you are aware that Dr. Ornish has broadened his own recommendations https://ornishspectrum.com/proven-program/nutrition/ which really broaden the spectrum of food that comply to his program. With that in mind, I will direct you to my recipe index yet again, with a focus on my vegetarian and vegan dishes. You’ll also find that my poultry and fish or seafood dishes are also in compliance. Many of my desserts do use eggs so maybe you can stay away from those, and concentrate on the ones that do not. I have quite a few—too many to list here but a couple that come to mind that are just lovely and nutritious here: https://cuisinicity.com/silky-chocolate-pudding/ https://cuisinicity.com/chewy-granola-squares/
As for cheese, I use it sparingly in my cooking, as it is a very minor contributor to our our own family’s diet, so I think it will be easy for you to avoid these all together if you prefer. I elaborate a little more here: https://cuisinicity.com/milk-and-dairy/ and I think this will answer your broader question as will this post :https://cuisinicity.com/calories-in-calories-out-but-dont-obsess/ and this one https://cuisinicity.com/simply-wholesome/.
I hope this is helpful to you!