Crispy Sourdough Panini with Spinach, Tomato &Amp; Feta and Lemon-Oregano Potato Wedges

Elevate your sandwich game with this warm, crispy panini packed with creamy spinach, juicy tomatoes and a double dose of cheese-feta and mozzarella. Pressed between slices of sourdough slathered with garlicky Dijonnaise, each bite is golden, melty and utterly satisfying.

On the side, we’ve got oven-roasted potato wedges seasoned with oregano and lemon, plus extra Dijonnaise for dipping. It’s a complete meal that feels special enough for dinner but easy enough for any night of the week.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, oregano, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While potatoes roast, peel and mince or grate garlic. Quarter lemon. Thinly slice tomato into rounds and season with salt and pepper.
3. In a small bowl, combine mayonnaise, mustard, ¼ tsp sugar (½ tsp for 4 servings), juice from one lemon wedge (two wedges for 4) and a pinch of garlic. Season with salt and pepper to taste.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add spinach and remaining garlic; season with salt and pepper. Cook, stirring, until spinach is wilted, 2-3 minutes. Turn off heat. Transfer spinach to a second small bowl; stir in cream cheese until combined. Wipe out pan.
5. Spread half the sourdough slices with creamy spinach; top with even layers of feta, mozzarella and tomato. Spread remaining sourdough slices with Dijonnaise (save some for serving). Close sandwiches.
6. Melt 1 TBSP butter in pan used for spinach over medium heat. Once hot, add sandwiches and push around in pan until melted butter has absorbed. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes. Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter has absorbed. Cook until bread is golden brown and cheese is fully melted, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!
7. Squeeze one lemon wedge over potatoes (two wedges for 4 servings). Halve panini on a diagonal and divide between plates. Serve with potato wedges and remaining Dijonnaise on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, but sourdough works best because it holds up well to pressing and gets wonderfully crispy. Ciabatta or rustic Italian bread are good alternatives.

How do I prevent the panini from getting soggy?

Make sure to cook the spinach until most of the moisture has evaporated before adding the cream cheese. Also, season the tomato slices and let them sit on a paper towel to remove excess liquid.

Can I make this recipe vegetarian?

Yes, this recipe is already vegetarian. For a vegan version, use vegan mayonnaise, dairy-free cream cheese and plant-based feta and mozzarella alternatives.