Spinach-mozzarella panini with seared summer squash and arugula pesto
Not your grandmother’s grilled cheese sandwiches, these ooze with melted fresh mozzarella, sautéed spinach, basil, and lightly salty sun-dried tomatoes.
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Cooking tools:
- Garlic press
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring spoon
- Mixing bowl
- Spatula
- Tongs
- Paper towel
- Plate
Ingredients
- 1 ounce sun-dried tomatoes (not in oil)
- 3 or 4 summer squash (about 1¼ pounds)
- 2 or 3 cloves peeled fresh garlic
- ¼ pound baby spinach
- ¼ pound baby arugula
- ½ pound fresh mozzarella
- 5 or 6 sprigs fresh basil
- 4 lavash flatbreads
- ¼ cup roasted pumpkin seeds
- Sunbasket arugula pesto (arugula - walnuts - Parmesan - olive oil - salt)
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