Roast Beef and Ricotta Panini

Roast beef, ricotta cheese, sauteed red onions, fresh spinach, tomatoes, toasted flatbread

Calories: 290, Carbs: 31 g , Protein: 22 g, Fat: 10 g , Sat. Fat: 3 g , Sodium: 670 mg , Fiber: 4 g

Prep Time: 10 to 15 minutes Cook time: 5 to 10 minutes Yield: 4 servings; 1 panini per serving Difficulty level: Easy

Ingredients

Prepare

1. Spread 2 tablespoons of ricotta mixture evenly over each flatbread.
2. Place 3 slices of roast beef on the bottom half of each flatbread.
3. Top each flatbread with: - 3 tablespoons red onion - 2 slices tomato - 1/2 cup spinach.
4. Fold the flatbread over to close the sandwich.
5. Place sandwiches in a preheated panini press and heat for 1 1/2 to 2 minutes or until the bread is golden and a minimal internal temperature of 165 degrees Fahrenheit. Enjoy immediately!

1. In a bowl, combine all ingredients. Mix well. Cover and chill for up to 2 days.

Use extra ricotta mixture as a creamy spread for wraps, veggie sandwiches, or as a base for a savory toast. It also works well stirred into scrambled eggs or pasta for added richness.
For perfectly sweet and tender onions, heat a small amount of olive oil in a pan over medium heat. Add sliced onions and a pinch of salt, then cook for 5 to 7 minutes, stirring occasionally, until golden and soft.
No panini press? Use a skillet and press the sandwich down with a heavy pan or foil-wrapped brick to get that crispy, golden finish.