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
 

 
Ingredients--
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*)



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.


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.

            

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).

 
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.

 
6. Add mushrooms to bowl with kale, then drizzle with soy sauce and toss to combine
.

7. To assemble the panini--
 

~Spread half of the smashed avocado on each slice of bread

~Arrange tomato slices side by on one slice of bread (squeeze on as many as possible) Season with salt and pepper.

~Top tomatoes with provolone cheese.

~Pile on kale/mushroom mixture (again, try to add as much as possible ).

~Finally, close the sandwich with remaining bread slice.

 
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.

 
9. Close panini press and cook for 3-5 minutes or until slightly golden and crisp on the outside.
 

10. Remove sandwich from pan, cut in half, and enjoy!


 
Nutrition Information--approximately 335 calories per serving (entire recipe)

* 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

Black Bean Masa Cakes

Today’s recipe was inspired by the puposa- a Salvordoran dish made of a thick, homemade tortilla stuffed with beans, cheese, or pork. Since I’ve never made traditional puposas, I’m sure Black Bean Bean Masa Cakes are quite different from authentic but they are certainly delicious. The recipe might sound complicated but both the filling and tortilla are pretty easy to make. To prepare the flavorful filling, just stir together tasty black beans, creamy Laughing Cow cheese, spicy chipotle and a few spices.  Next, to prepare the tortilla dough simply combine masa harina and water until a dough forms. After that its just a matter of folding the dough around the bean filling and cooking the cakes until they are delightfully golden and crispy. A scoop of tasty Brussels Sprouts Relish on top creates the perfect balance for this amazing meal.


Black Bean Masa Cakes
Gluten Free
Makes 4 Small Cakes (2 Servings)
Click Here for a Printable Version of Recipe




Ingredients--
Filling:
1/4 cup canned black beans, drained
2 Wedges of  Laughing Cow Light Creamy Swiss Cheese 
1/2+ teaspoon canned chipotle in adobo (adjust according to desired heat level; check for gluten)
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1 tablespoon fresh parsley, finely chopped
Salt & Pepper
Dough:
1 cup masa harina (you can find this in the hispanic section of most supermarkets or online; check for gluten- I used Maseca )
1/2 teaspoons salt
1+ cup water
2 teaspoons grapeseed or canola oil
Topping:
1 cup Brussels Sprouts Relish

1. Start by preparing the black bean filling--add black beans, Laughing Cow, chipotle, oregano, cumin, garlic, salt and pepper to a small microwave safe mixing bowl. Stir until combined, then cover bowl and microwave 30 seconds. Remove from microwave, stir, then microwave 20-30 seconds more or until Laughing Cow is beginning to melt and beans are softened.


2.  Mash bean mixture with a potato masher or fork, until a chunky puree is formed. Fold in parsley, then set filling aside.


3. To make the dough, add masa harina, salt, and 1 cup of water to a small mixing bowl. Stir until a dough begins to form.


4. Wet hands slightly, then use your hands to continue to mix dough until it is soft, pliable and can be shaped into a ball. If dough seems too dry, add additional water a couple of teaspoons at a time or if it’s too wet, add a small amount of masa. Dough should be slightly sticky and not crumble when shaped. Once mixed, divide dough into 4 equal sections,roll into 4 balls, and place on a  work surface.
  

5.  To form the cakes--use your thumb to hollow out the center of of each dough ball so it forms a bowl shape. Fill each of the “bowls” with 1 tablespoon of black black filling.

                   
6.  Pinch the dough over the top of the bowl to seal in filling and reform dough into balls with filling inside the center. Fix any tears or holes in the dough balls but don’t worry about dough being completely smooth or perfect.


7.  Add oil to a large cast iron skillet and heat to medium high.

8. Wet your hands slightly, then, one at a time, gently press dough ball between your hands until it forms a cake about the size of your palm (about 4 inches in diameter). Stop pressing the cake when the filling begins to burst through. If any of the filling is exposed, try to cover it and smooth dough over hole.


9. Add cakes to preheated skillet and cook for 3 minutes, or until golden on the bottom. Use a spatula to flip cakes, then continue to cook for 2-3 minutes more, or until golden on both sides.


                               

10.  Divide cakes between two plates, then add about 1/2 cup of relish to each serving. Enjoy!




Nutrition Information--  approximately 325 calories per serving (2 Black Bean Cakes with 1/2 cup Relish)


**If you liked this recipe, then you might enjoy Gluten Free Homemade Corn Tortillas.