“In 'Panini' by Melanie Barnard; recommends rough-textured country bread as counterpoint to the soft filling.”
READY IN:
58mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot, 3/4 full of lightly salted water, to a boil.
  2. Add in greens and cook until tender, 5-8 minutes; drain in a colander, pressing with the back of a spoon to remove any excess liquid; set aside.
  3. In a frying pan; heat 2 tablespoons of olive oil over medium heat; add in garlic; cook/stir for about 15 seconds, then stir in the rosemary, thyme, oregano, and cayenne.
  4. Stir in the beans and 2 tablespoons broth; decrease heat to med-low and cook/stirring with a wooden spoon and mashing the beans, until the beans are warmed through and the mixture forms a coarse puree, 3-5 minutes.
  5. If the mixture seems dry, add a bit more broth; season with salt and pepper to taste; stir in the cooked greens; let cool slightly.
  6. Preheat the sandwich grill; place the bread slices on a work surface and brush 1 side of each bread slice with the remaining 1 tablespoon olive oil.
  7. Turn the bread and divide the bean mixture evenly between 2 of the bread slices, spreading it about 1/2 inch thick.
  8. Layer the onion slices and cheese shavings over the bean mixture, dividing evenly.
  9. Cover with the remaining 2 bread slices, oiled sides up, and press to pack gently.
  10. Place the panini in the grill, close the top plate, and cook until the bread is toasted and the beans and greens are warmed through, 3-5 minutes.
  11. Cut each sandwich in half and serve immediately.

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