Mediterranean Spinach Tomato Feta Panini with Lemon Oregano Potato Wedges

Elevate your sandwich game with this warm, pressed panini that’s loaded with creamy spinach, juicy tomatoes, and a double dose of cheese—feta and mozzarella. The sourdough gets slathered with a zesty garlic Dijonnaise and pan-fried until golden and crisp.

On the side, oven-roasted potato wedges seasoned with oregano and lemon add a bright, herby finish. This isn’t just lunch—it’s a satisfying dinner that comes together in under an hour.

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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. Transfer spinach to a second small bowl; stir in cream cheese until combined. Turn off heat. 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, any sturdy bread like ciabatta or focaccia works well. Avoid soft bread as it may not hold up to pressing.

Can I make the Dijonnaise ahead of time?

Absolutely! Store it in the fridge for up to 3 days. Stir before using.

What can I substitute for feta cheese?

Goat cheese or ricotta salata are good alternatives. The saltiness may vary, so adjust seasoning.