Mindful Sodexo 
Roast beef, ricotta cheese, sauteed red onions, fresh spinach, tomatoes, toasted flatbread
Nutrition Facts:
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
Roast Beef and Ricotta Panini
Ingredients
Prepare
Roast Beef and Ricotta Panini
- 1/2 cup Ricotta Mixture
- 3/4 cup sauteed red onions
- 1 (6-inch) whole-grain flatbread, cut into 4 pieces
- 12 slices (about 8 ounces) reduced-sodium roast beef
- 1 large tomato, cut into 8 slices
- 2 cups fresh spinach
- 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!
Ricotta Mixture
- 1/3 cup part-skim ricotta cheese
- 6 tablespoons part-skim shredded mozzarella cheese
- 2 teaspoons shredded Parmesan cheese
- 3/4 teaspoon chopped parsley
- 1. In a bowl, combine all ingredients. Mix well. Cover and chill for up to 2 days.
Chef Tips:
- 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.
