Grilled Spinach Pesto Panini

recipe by
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This light veggie panini will have you dreaming that you are on a terrace in Florence, Italy with a panino. A perfect lunch break escape!
10 mins
prep
10 mins
cook
20mins
2
servings
Vegetarian
No / Low Cholesterol
Soy-free
Vegan
30 Minutes or Less
Ingredients
2/3 cup
Cheddar Style Shreds
OR 2/3 cup
Mozzarella Style Shreds
2
panini flatbreads or baguettes
2 tbsp.
prepared pesto
1
ripe tomato, sliced
1/2 cup
baby spinach leeaves, washed, trimmed and dried
2-4
olives, sliced (optional)
Instructions
Preheat the Panini grill to toast or medium setting.
Meanwhile, spread the pesto on half of the flatbread. Layer your choice of Daiya shreds, spinach, olives (optional), and tomatoes onto half of the flatbread. Top with other half of flatbread.
Repeat process with other flatbread.
Heat on panini grill for 5 - 10 minutes or until bread is toasted and Daiya is melted. Slice with a serrated knife and enjoy.

Daiya cooking tips

Not only do Daiya products taste just like cheese, they’re also just as easy to use. We’ve outlined a few tips to help you enjoy them in many different delicious ways.

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