I partnered with @hellofresh to make this Creamy Spinach, Tomato & Fet

Ingredients

• For the Panini & Salad — 4 slices sourdough bread
• For the Panini & Salad — 2.5 oz Fresh spinach
• For the Panini & Salad — 1 Tomato
• For the Panini & Salad — 1/2 cup feta cheese
• For the Panini & Salad — 1/2 cup Mozzarella cheese
• For the Panini & Salad — 2 tbsp cream cheese
• For the Panini & Salad — 4 tbsp Mayonnaise
• For the Panini & Salad — 2 tsp Dijon mustard
• For the Panini & Salad — 1 clove Garlic , minced
• For the Panini & Salad — Salt and pepper to taste
• For the Panini & Salad — 1/4 tsp sugar
• For the Panini & Salad — 1 tbsp oil
• For the Panini & Salad — 1 tbsp butter
• For the Potatoes — 12 oz Potatoes
• For the Potatoes — 1 tsp Dried oregano
• For the Potatoes — 1 Lemon
• For the Potatoes — Salt and pepper to taste
• For the Potatoes — 1 tbsp oil
• For the Potatoes — 1 tbsp oil
• Cook the Spinach Filling — Heat a drizzle of oil in a pan over medium-high heat. Add spinach and remaining garlic; cook
• Cook the Spinach Filling — until wilted (2–3 min). Transfer to a bowl and stir in the cream cheese until smooth.
• Cook the Spinach Filling — Assemble the Panini
• Cook the Spinach Filling — Spread the creamy spinach mixture on half the bread slices. Layer tomato slices, feta, and
• Cook the Spinach Filling — mozzarella. Spread the remaining bread slices with the dijonnaise. Close sandwiches.
• Cook the Spinach Filling — Cook Sandwiches
• Cook the Spinach Filling — Melt 1 tbsp butter in the same pan over medium heat. Add the sandwiches and cook until bread

Instructions

1. Preheat oven to 425°F (220°C). Wash potatoes and cut into wedges. Toss with oil, oregano,
2. Salt, and pepper on a baking sheet. Roast until golden and tender (about 20–25 minutes).
3. Prep & Make Dijonnaise
4. In a small bowl, whisk together mayonnaise, Dijon, a pinch of sugar, minced garlic, and lemon
5. Juice from one quarter of the lemon. Season with salt & pepper to taste.