Toasted Panini with Spinach Leaves
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
356
calories
Calories
Healthy, because
Even smarter
Nutritional values
The spinach in this dish is a powerful source of iron, which is integral in supporting blood health.
Throw some parmesan, mozzarella, or whatever cheese you prefer into this sandwich for a decadent twist.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 69.2 μg | (115 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 395 mg | (10 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps good quality olive oil
- 2 cloves garlic cloves (peeled and minced)
- 3 ¼ cups Baby spinach
- 1 cup marinated Artichoke hearts (drained and chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps butter (softened)
- 8 slices Multigrain bread
Preparation steps
1.
Preheat a panini grill or two-sided grill.
2.
Heat the olive oil in a large, heavy skillet set over medium-high heat, add the garlic and cook until fragrant, about 1 minute. Add the spinach and cook until the just wilted stage.
3.
In a medium bowl, combine spinach mixture and chopped artichoke hearts. Season with salt and pepper and toss to incorporate.
4.
Butter one side of each bread slice. Divide the spinach and artichoke mixture evenly between the unbuttered side of four bread slices. Top with the remaining bread slice, buttered side up.
5.
Grill each panini for 4 to 5 minutes, or until the bread is crisp. Cut each sandwich in half and serve.
