Cheesy Spinach, Tomato & Feta Panini
with Italian-Style Potato Wedges & Roasted Red Pepper Dip
- Milk
- Soy
- Wheat
- Eggs
We’re shifting sandwiches from the “lunch food only” category, and which ’wich is more dinner-worthy than the panini? This one features creamy sautéed spinach and tomato, and not one, but TWO types of cheese (feta and mozzarella) between slices of garlicky Dijonnaise-slathered sourdough, pan-pressed to crispy, golden perfection. On the side, there’s herby potato wedges and more delicious Dijonnaise for dipping. Step aside, lunch police!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
4 ounce
Roasted Red Pepper Spread
12 ounce
Potatoes
2 tablespoon
Cream Cheese
(Contains: Milk)
2.5 ounce
Spinach
½ unit
Lemon
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 teaspoon
Dried Oregano
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. 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.
• While potatoes roast, peel and mince or grate garlic. Quarter lemon. Thinly slice tomato into rounds and season with salt and pepper.
• 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.
• 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.
• Spread half the sourdough slices with creamy spinach; top with even layers of feta, mozzarella, and tomato. • Spread remaining sourdough slices with Dijonnaise. • Close sandwiches.
• 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!
• 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 red pepper spread on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of cheeses and spinach, with the red pepper spread adding a flavorful kick.
- Ease of prep: Some found assembly messy, with sandwiches falling apart; consider draining spinach well and using a panini press.
- Suggestions: Try adding dill for extra flavor, or substitute heavy bread if provided slices are too delicate.
- Portions: Generous sandwich size satisfied most; some found the potato side made it overly filling.
- Cooking tips: For crispier potatoes, consider extending baking time or increasing oven temperature slightly.
Reviews from our home cooks
Because there was so much sauce, it was hard to assemble the sandwich. I didn't even use all the sauce I had made or all the cheese since there was so much. It was hard to flip the panini in the pan because it didn't stay together very well and it was hard to cut and eat. But the flavor was great and I like that it had spinach inside.
This sandwich was easy to make and tasted great, the cheesy spinach was a nice addition. This is a wonderful warm weather meal.
One of my favorites. Easy to make. Love the flavor the feta adds. Is especially good on the sourdough bread with the carmelizing butter flavor in the pan.
Personally, I don't think the spinach needs to be mixed with cream cheese - it seems like it makes it a little overly rich but still a greatly tasty meal!
The sandwich was delicious! I ate half of one for dinner, and put the other half in the air fryer the next day and it was even better! I did put the red pepper sauce on the sandwich as a spread instead of using it as a dip. The only negative feedback I have is that the bread was broken, making it hard to cook and flip. It made it a little difficult to eat. Otherwise, a delicious sandwich!
Loved this so much. It had a great taste but was also filling. Getting full doesn't always happen with veggie options, in my opinion. Would love to see this recipe again!
Delicious, but very messy. Also, the potatoes were way too much with the sandwiches. A salad or veggie sticks would have been a better complement.
The dijonnaise sauce was delicious. We had enough left over to use as a dipping sauce for the roasted potatoes!
This may be the single best item I've made from Hello Fresh. Shared with friends and they enjoyed as well. The tomato included in my bag was pale so I used an heirloom tomato I had.
Loved this!! But wish there was a different side option. Having it with potatoes was too heavy. Would have loved a salad with it.
