While out running some errands out in Mentor, Zak and I saw a Marc’s and decided to do our grocery shopping there instead of the store closer to home. I am very pleased we did, because they had a few things which “our” Marc’s is generally lacking – including alfalfa sprouts. Zak wanted to make some sandwiches using them, so we did. These were both intensely delicious and very healthy. Whole wheat bread, alfalfa sprouts, tomatoes, onions, and peppers – what’s not to love? A light smear of mayonnaise holds the whole thing together. By grilling the sandwich on either a panini press or by using a grill pan and a weighed down cast iron skillet, you fuse all the flavors and create a sandwich of manageable size.
Loaded Alfalfa Sprout Panini with Rhubarb Vinaigrette
2 slices whole wheat bread
1-2 tbs. mayonnaise
1/3 cup alfalfa sprouts
1/2 medium tomato, sliced 1/4″ thick
1/4 cup leftover fajitas
2-3 tbs. rhubarb vinaigrette
Nonstick cooking spray
Spread each slice of bread with a little bit of mayonnaise. On bread, stack tomato, then alfalfa sprouts, then dressing, then fajitas. Top with the other slice of bread.
Cook on a panini press about two minutes per side. Alternatively, heat a grill pan over medium-high heat and spray with nonstick. Meanwhile, heat a cast iron skillet over medium high heat. Add sandwich to the grill pan. Spray the bottom of the cast iron skillet with nonstick spray and place on top of the sandwich. Add a large can of tomatoes (or something similar) and lightly press the skillet down. Cook about two minutes until bread is toasted. Serve immediately.
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