Hot Off the Press: National Panini Month and Sargento Giveaway

Many of my childhood memories surround meal times. Macaroni and cheese lunches with friends and Mom’s spaghetti and meatballs dinners seem especially palpable after all these years.

Above all, one meal takes my senses back to the icy winters when I entered the door with melting snow dripping from my pants and shoes. The smell of tomato soup and grilled cheese immediately warmed me from the inside out as I slipped across the tile floor in a desperate attempt to reach the kitchen table.

Today, my love for grilled cheese sandwiches has matured along with my taste buds. Paninis deliver the warm, melted cheese that my nostalgic side craves, along with the sophisticated tastes of various meats, vegetables, and other savory ingredients. I love experimenting with different flavor combinations to ward off the usual lunch menu boredom. While I often vary the sauces and toppings, my preference for Sargento sliced cheeses remains consistent.

Tiffany Collins, chef and author of 200 Best Panini Recipes teamed up with Sargento for the month of August to celebrate National Panini Month. Sargento Deli Style Sliced Cheeses, sliced from 100 percent natural, never-processed cheese, provide the quality I crave when entering the kitchen in pursuit of a tasty meal. Available in an array of varieties, journey back to your childhood grilled cheese roots using Sargento cheese served up with a grown-up Panini twist.

Try this unique recipe today and visit Sargento.com for more inspired cheese dishes.

Veggie Stuffed Grilled Cheese Panini

Ingredients

4 slices (1-inch thick slices) sourdough bread
1 Tbsp. olive oil
1 Tbsp. stone ground mustard
2 slices Sargento® Natural Blends™ Deli Style Sliced Cheddar-Mozzarella Cheese
4 thin slices tomato
1/2 cup baby spinach leaves
Pinch salt
Pinch freshly ground black pepper
1/4 cup thinly sliced red bell pepper
1/4 cup thinly sliced green bell pepper
2 slices Sargento® Deli Style Sliced Baby Swiss Cheese

Directions

Preheat panini grill to high.
Brush one side of each bread slice with oil. Place on a work surface, oiled side down, and spread with mustard. On bottom halves, layer with Cheddar-Mozzarella, tomato, spinach, salt, pepper, bell peppers and Swiss. Cover with bread and press gently.
Place sandwiches in grill; close the top plate, and cook until golden brown, 3 to 4 minutes. Serve immediately.

Special giveaway for Mom Central Food readers!
One lucky Mom Central reader will win a bundle of coupons for free Sargento cheeses.

How to enter: