These paninis were a play on the most unbelievable tomato mozzarella sandwich that I picked up from Whole Foods in Boulder. It had the most incredible pesto mayo. You could eat with a spoon, honestly. Being the healthy person that I am I decided to make my own without the mayo. I whipped up some of my pesto, pulled out the Griddler and voila, paninis! The paninis two ways is a result of Michael’s strong dislike of tomatoes. He had the panini with the portobello mushroom, spinach and onions, while I had the tomato, spinach and onion version. I kind of wish that I had added a mushroom to mine because it would have been out of this world.
Ingredients:
Makes 2 sandwiches
2 slices tomato
1 grilled portobello mushroom
1 cup fresh baby spinach
1/4 red onion, sliced thin
Fresh mozzarella, sliced
Choice of bread
pesto
Directions:
- Heat a grill pan, Griddler or panini press to medium heat.
- Spread the pesto on one half of the bread. Top with two slices of tomatoes (if using), mozzarella, 1/2 cup of spinach, mushroom (if using), and onion. Spread pesto on the other half of the bread.
- Place the sandwich on the Griddler or panini press and close. Cook until the cheese is melted. If using a grill pan, grill until there are grill marks on the bottom piece of bread and then flip the sandwich over. Grill the second side until the cheese melts
As always, enjoy!
Sweet Suie 
Delicious!