Crispy Bacon, Spinach &Amp; Feta Panini with Lemon-Oregano Potato Wedges

Transform your dinner routine with this irresistible panini that proves sandwiches aren’t just for lunch. Layers of crispy bacon, creamy sautéed spinach, juicy tomatoes and a blend of feta and mozzarella cheeses are pressed between slices of sourdough slathered with a garlicky Dijonnaise, then pan-fried to golden perfection.

On the side, enjoy crispy lemon-oregano potato wedges and extra Dijonnaise for dipping. It’s a complete, satisfying meal that comes together in under an hour.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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 make this panini ahead of time?

It’s best enjoyed fresh, but you can prep the spinach mixture and Dijonnaise in advance. Assemble and cook just before serving.

What can I use instead of feta cheese?

Goat cheese or ricotta salata would work well as substitutes for feta.

Can I bake the potato wedges instead of roasting?

Roasting at 425°F is recommended for crispiness, but you can also air-fry at 400°F for 15-20 minutes.