Spinach, Canadian Bacon & Soprresata Panini

March  8, 2010
0 Ratings
  • Serves as many as you would like (as an appetizer)
Author Notes

This simple panini is made with Canadian bacon, spinach, Sopressata (which is an Italian charcuterie) and "The Laughing Cow" cheese which is actually just a spreadable cheese that tastes a little like a creamy, slightly sharp monterey jack and swiss combined. You could really use any cheese in this: goat; shredded mozzarella, whatever you like. You could change up the charcuterie as well: proscuitto, brasaelo, whatever you like. These ingredients listed are per sandwich so increase them as needed. —coffeefoodwrite

What You'll Need
  • 2 slices Canadian bacon

  • slices Soppresata (a charcuterie)

  • handful of Spinach – julienned
  • Yellow mustard
  • about 4 ounces of “The Laughing Cow” (spreadable) cheese or you could use creamy goat cheese or any favorite cheese you may have.
  1. Heat your panini maker up (if you have one; if not, just use a pan with a little olive oil or butter in it).
  2. Spread cheese on both sides of bread; layer on Canadian bacon and sopressata. Ribbon yellow mustard on one side of bread. Put together and grill in panini press until cheese is melted and bread is nicely grilled – about 5-10 minutes (or grill in pan or grillpan over stovetop.)

See what other Food52ers are saying.

  • boulangere
  • testkitchenette
  • coffeefoodwrite

7 Reviews

boulangere August 29, 2011
Love, love, love soppresatta! This looks truly heavenly, all the better for that good spinach and some great mustard.
coffeefoodwrite August 29, 2011
thanks, boulangere, now you've got me thinking of all the great mustards you could add to this....:-)
boulangere August 29, 2011
I picked up a wasabi mustard at the Farmers Market last Saturday that may just have this written all over it. Truly love your combination!
boulangere August 29, 2011
The daughter and I recently returned from Italy and France, where she was enchanted to find goat cheese in little logs similar to the Laughing Cow rounds we find here. We bought a net bag of them to take off to the Champs Elysées for a standing picnic at the finish of the Tour de France. Your beautiful combination takes me right back there. I've got a 3-day baguette going to make it this weekend. Thank you so much!
coffeefoodwrite August 30, 2011
What a wonderful picture you evoke with your description. One of my favorite meal memories is a baguette, brie, butter, pate a bottle of wine and sitting in the park in Paris eating in the afternoon.....thank you for sharing --you have made my day...;-)
testkitchenette March 9, 2010
That's a snack I'd like to eat!
coffeefoodwrite March 9, 2010
Thanks, testkitchenette!