Fontina Panini with Spinach

fontina panini with spinach Lunch Italian
Fontina Panini with Spinach
  • Prep 15 min
  • Total 15 min
  • Servings 4

Hot off the grill in 15 minutes, these Italian sandwiches require just six ingredients and make a great lunch or supper.


  • 8 slices crusty Italian bread (1/2 inch thick)
  • 2 tablespoons honey mustard
  • 2 medium green onions, sliced (2 tablespoons)
  • 1 cup loosely packed fresh spinach leaves
  • 1/2 cup roasted red bell peppers (from 7-oz jar), drained, cut into strips
  • 4 oz fontina cheese, cut into 1/8-inch-thick slices


  • 1
    Heat closed contact grill or panini maker for 5 minutes. Meanwhile, spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread. Layer with spinach, roasted peppers, cheese and remaining bread slices.
  • 2
    Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.

No nutrition information available for this recipe

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