Nourish

Test Kitchen Favorite: Sourdough Paninis with Winter Vegetables

Filled with a medley of roasted and sautéed veggies and loads of gooey Gruyère cheese, these sourdough paninis make us happy. How could they not?


Filled with a medley of roasted and sautéed veggies and loads of gooey Gruyère cheese, these sourdough paninis make us happy. How could they not? Check out the instructions below to make them in your own kitchen.

RECIPE TIP:
Don’t worry if the paninis seem over stuffed—it’s a good thing! Also, they’ll get compressed a bit when cooked. Placing a heavy object on top of them helps intensify the heat.

INGREDIENTS:
8 ounces sweet onion
7 ounces parsnip
6 ounces sunchokes ⅛ ounce fresh chives
1 Boston lettuce
1 packet Dijon mustard
1 packet honey
1 tablespoon Champagne vinegar
3 packets butter, divided
1 ounce baby spinach
4 slices sourdough bread
2 ounces shredded Gruyère cheese

YOU’LL NEED:
3 tablespoons + 1 teaspoon olive oil
kosher salt
black pepper
baking sheet
12″ large pan medium heavy pan or another heavy
object

1. Prepare Ingredients
Preheat oven to 425°F. Peel onion, halve, and thinly slice. Rinse remaining produce. Cut parsnip on a diagonal into ¼-inch slices. Cut sunchokes into ¼-inch slices. Thinly slice chives. Tear lettuce into bite-size pieces, discarding stems.

2. Roast Vegetables
On a baking sheet, toss parsnip and sunchokes with 1 tablespoon olive oil, ½ teaspoon kosher salt, and pepper as desired. Arrange in a single layer, transfer to oven, and roast until tender, about 15 minutes. Meanwhile, whisk together mustard, honey, Champagne vinegar, and 2 tablespoons olive oil in a large bowl to make vinaigrette. Taste and add salt and pepper as needed.

3. Sauté Onion and Spinach
While vegetables roast, heat 1 packet butter and 1 teaspoon olive oil in a large pan over medium heat. When oil is shimmering, add onion and sauté, stirring, until very soft, 6-8 minutes. Stir in spinach and cook until wilted, 1-2 minutes. Remove pan from heat. Add roasted vegetables and stir to combine. Taste and add salt and pepper as needed.

4. Assemble Paninis
Spread remaining butter on 1 side of each bread slice, dividing evenly. Place 2 bread slices buttered-side down on a clean dry surface and top with ½ of Gruyère, dividing evenly. Add vegetables. Sprinkle over remaining Gruyère. Finish with remaining bread slices, buttered-side up.

5. Cook Paninis
Wipe pan from vegetables clean and add paninis over medium heat. Place a medium heavy pan or another heavy object on top and cook until golden and cheese is melted, 4–6 minutes per side. Meanwhile, add chives and lettuce to bowl with vinaigrette and toss to coat. Taste and add more salt and pepper as needed.

6. Plate Paninis
Halve paninis on a diagonal and enjoy your melty masterpiece with salad alongside.

Want to learn how to create dishes like this, with everything you need shipped to your door? Try Plated and get a free dinner for two with your first delivery.

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