We're a little over a month into the school year and can confidently say, packing lunch for my Kindergartner has been going well. I think this has a lot to do with the fact that my son loves leftovers (he did not get that trait from me). Fill thermos. Pack fruit and drink. Maybe a yogurt. Snack. Done. And the lunchbox is almost guaranteed to come back empty (don't hate).
The problem is my own lunches have been completely uninspired and slapped together with whatever is in the fridge. I had no excuse the one day we had some fresh baby spinach, scali bread from Boschetto Bakery in the N. End, and Niman Ranch Cured Ham. Make this. Ham and cheese will never be the same.
Mozzarella and Ham Panini
Adapted from Everyday Food
INGREDIENTS:
2 slices of Italian Scali bread
2 ounces shredded mozzarella cheese
1-2 ounces shaved ham
1/2 cup baby spinach
Coarse salt and ground pepper
1 tablespoon butter
DIRECTIONS:
- Spread butter on the underside of two slices of bread. Layer one side with mozzarella, ham, and layer the other side with mozzarella and spinach. Seasoning with salt and pepper as you go. Close sandwich.
- Place sandwich on heated grill pan. Place a pan (something heavy like a cast iron skillet) on top (cover bottom of sheet with aluminum foil, if necessary), and press down very firmly. Turn once and heat until cheese has melted and sandwich is toasted (5-10 minutes).
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| Put mozzarella in contact with bread on both sides to hold sandwich together as cheese melt |
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| my makeshift panini press |
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| Nice! |
The Good: Delicious! Scali bread is perfect for this combo and helps cut cooking time.
The Bad: Takes some work to grill, but worth the effort.
