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Wednesday, October 2, 2013

Smashed Avocado Panini

Once I saw the recipe for  Avocado Veggie Panini on Pinch of Yum, I immediately added avocado to my grocery list so I could create my own variation of this delectable sandwich. The Smashed Avocado Panini is jam packed with vegetables from crispy shiitakes to tasty kale, sandwiched between two pieces of toasty and golden bread . The real star of this sandwich, though is the ultra creamy and decadent  avocado spread that’s generously smeared on both slices of bread. Once pressed, the sandwich is transformed into a delightfully messy and absolutely delicious vegetarian panini.

Smashed Avocado Panini
Gluten Free
Makes 1 Panini
Click Here for a Printable Version of Recipe
smashed avo panini
1.5 ounces avocado (about 3 tablespoons or ½ of a small avocado)
1 Laughing Cow Light Creamy Swiss Cheese Wedge , room temperature
1/2 teaspoon lime juice
Dash of crushed red pepper flakes
2 ounces (about 1 cup) shiitake mushrooms, stems removed and halved/quartered depending on size
1 small roma tomato, sliced
1 cup kale, stems removed and finely chopped
2-3 teaspoons of water
1 teaspoon gluten free soy sauce
2 slices light gluten free sandwich bread (I always use Ener-G Tapioca )
1 slice reduced fat provolone cheese
1 teaspoon coconut oil, melted
Salt & Pepper
1. Preheat a panini press (or grill pan/griddle) to high heat. (I used my Griddler*)

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2. While the grill pan is preheating, add avocado, cheese wedge, lime juice, chili flakes and salt to a small bowl. Use a fork or back of a spoon to smash mixture until relatively smooth, then set aside.
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3. Once the grill pan/griddle is preheated, spray with a layer of nonstick spray. Add mushrooms to one side of the griddle and tomato slices to the other.
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4. Sear tomatoes for about 1 minute per side or just until grill marks start to form. Place tomatoes on a plate lined with paper towels and set aside. Leave mushrooms on griddle and continue to sauté until golden (about 5-6 minutes total).
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5. While the mushrooms are sautéing, add kale to a microwave safe bowl with water. Microwave, covered, for 30-45 seconds, or until most of the water is absorbed and kale is slightly wilted and tender. Season with salt and pepper.
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6. Add mushrooms to bowl with kale, then drizzle with soy sauce and toss to combine
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7. To assemble the panini--
~Spread half of the smashed avocado on each slice of bread
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~Arrange tomato slices side by on one slice of bread (squeeze on as many as possible) Season with salt and pepper.
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~Top tomatoes with provolone cheese.
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~Pile on kale/mushroom mixture (again, try to add as much as possible ).
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~Finally, close the sandwich with remaining bread slice.
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8. Spread about half of the coconut oil on the outside of the top slice of bread, then place sandwich oiled side down on panini press. Spread remaining coconut oil on dry bread slice that is now facing up.
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9. Close panini press and cook for 3-5 minutes or until slightly golden and crisp on the outside.
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10. Remove sandwich from pan, cut in half, and enjoy!
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Nutrition Information--approximately 335 calories per serving (entire recipe)
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* I used a Griddler so I was able to cook the veggies and press the sandwich on the same appliance. If you’re using a panini press, you may need to use a separate pan to saute the vegetables. If so, be sure to preheat all of the necessary appliances. If you only have a grill pan or skillet, you can still cook the sandwich in the skillet, just try to press down with a spatula to get the “panini” effect

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