Cherry Tomato & Spinach Panini with Burrata | Schnucks
Cherry Tomato & Spinach Panini with Burrata Cherry Tomato & Spinach Panini with Burrata

Melty, sweet and savory, vibrant and comforting… This Panini does it all.

22M 2
Nutrition facts: 601 23G 40MG 987MG 83G 7G 26G
Ingredients: 1 tbsp. extra-virgin olive oil, plus more for brushing 2 cloves garlic, peeled and thinly sliced 4 oz. fresh baby spinach leaves 14 oz. Mutti® Cherry Tomatoes (Ciliegini), drained (reserve juice for another use) 4 oz. burrata salt and freshly ground pepper 1/2 loaf ciabatta or focaccia Instructions: Set a medium skillet over medium-low heat. When hot, add oil and garlic and a pinch of salt. Stir to coat and cook 1 minute, until golden and fragrant. Add spinach and toss well—cook 3-4 minutes, until spinach is wilted and tender. Turn on a panini press and pre-heat. Add cherry tomatoes and a pinch of salt to a small bowl and smash gently with the back of a fork. While press is heating, arrange 4 large slices of bread on a cutting board. Brush all sides lightly with olive oil. Spoon sautéed spinach and garlic on top of 2 of the open faces. Top with cherry tomatoes. Break up the burrata with your hands and dollop it on top of the tomatoes. Season with salt and pepper. Finish with the remaining 2 slices of bread. Place sandwiches inside pre-heated press and grill 5-7 minutes, until cheese is melted and tops are golden brown. Remove from press and slice diagonally to serve.

Cherry Tomato & Spinach Panini with Burrata

Sandwiches, Tacos & Wraps

Melty, sweet and savory, vibrant and comforting… This Panini does it all.

22M

2

Melty, sweet and savory, vibrant and comforting… This Panini does it all.

Ingredients

  • 1 tbsp. extra-virgin olive oil, plus more for brushing
  • 2 cloves garlic, peeled and thinly sliced
  • 4 oz. fresh baby spinach leaves
  • 14 oz. Mutti® Cherry Tomatoes (Ciliegini), drained (reserve juice for another use)
  • 4 oz. burrata
  • salt and freshly ground pepper
  • 1/2 loaf ciabatta or focaccia

Instructions

  1. Set a medium skillet over medium-low heat. When hot, add oil and garlic and a pinch of salt. Stir to coat and cook 1 minute, until golden and fragrant. Add spinach and toss well—cook 3-4 minutes, until spinach is wilted and tender.
  2. Turn on a panini press and pre-heat. Add cherry tomatoes and a pinch of salt to a small bowl and smash gently with the back of a fork.
  3. While press is heating, arrange 4 large slices of bread on a cutting board. Brush all sides lightly with olive oil. Spoon sautéed spinach and garlic on top of 2 of the open faces. Top with cherry tomatoes. Break up the burrata with your hands and dollop it on top of the tomatoes. Season with salt and pepper. Finish with the remaining 2 slices of bread.
  4. Place sandwiches inside pre-heated press and grill 5-7 minutes, until cheese is melted and tops are golden brown. Remove from press and slice diagonally to serve.

Nutrition Facts

601 CALORIES Per Serving

FAT: 23G

SATURATED FAT: 10G

CHOLESTEROL: 40MG

SODIUM: 987MG

CARBOHYDRATES: 83G

FIBER: 7G

SUGAR: 7G

PROTEIN: 26G

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