I’m in the right crowd with my new co-workers — we are all fans of food. Our monthly staff meetings begin at 8:30am so naturally, breakfast is involved. Last month there were these juicy, sweet strawberries dipped in honey Greek yogurt and delicious, flaky, super sweet coffee cake. This month, I agreed to bring something to share. My plan was to being breakfast cookies, but when my co-worker said that she was bringing cookies (cookies for breakfast, woo!), I opted for baked oatmeal instead.
And can you believe some of these co-workers of mine had never had baked oatmeal? Insanity! Blasphemy! It was time to save the day.
Despite cookies for breakfast, our little group of diabetes educators are very healthy eaters. There’s always salads and raw veggies and if someone doesn’t bring their lunch, it’s often a sandwich from the little deli in the out-patient center. Some of the sandwiches look really good and I’ve recently decided that sandwiches need to become more of a staple in my life.
I love sandwiches, Mr. Prevention loves sandwiches, and most importantly, sandwiches have endless possibilities and require less effort than most other meals. So…bring on the sammies!
Not so long ago, this thought was solidified with these cheesy and rich Caprese Paninis. A bit of garlicky pesto paired with ripe tomatoes and melt-y cheese on a lightly browned Italian bread…yeeeeep. Sign me up. Of course this sandwich was pre-dairy-free, but I know I won’t be dairy-free (or as I like to say, dairy-free-isssssssssh) forever.
Oh no, there will be more Caprese Paninis in my life. Eventually. Hopefully sooner rather than later.
- 4 (1 oz) slices fresh Italian bread
- 3 Tbsp pesto
- 4 oz fresh mozzarella, sliced
- 1 Roma tomato, sliced
- olive oil spray
- Preheat panini press or indoor grill to medium-high.
- Spread 1½ tablespoons of pesto on each of 2 slices. Top pesto with 1 ounce of mozzarella, sliced tomato, and another ounce of mozzarella. Top with a second slice of bread.
- Mist press or griddle with olive oil and place sandwich on the heated surface, allowing to brown for 4-5 minutes; flip and allow to brown on the other side, about 3-4 minutes. Serve hot.