Crispy Sourdough Panini with Spinach, Tomato and Feta

This panini is the perfect dinner sandwich-crispy, cheesy and packed with flavor. Sautéed spinach and cream cheese create a rich, creamy base, while feta and mozzarella add a salty, melty finish. Ripe tomato slices bring freshness and the sourdough bread gets beautifully golden and crunchy when pan-pressed.

On the side, enjoy roasted potato wedges tossed with oregano and lemon, plus a tangy garlic Dijonnaise for dipping. It’s a complete meal that feels special but comes together in under an hour.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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.

How do I reheat leftover panini?

Reheat in a skillet over medium heat or in a toaster oven to restore crispiness. Avoid microwaving, as it will make the bread soggy.