I really enjoy those long, several day process recipes. I look forward to spending that time in my kitchen and after working on something for days and days to finally taste the result. Oddly equally also really like those quick and easy recipes. The ones that you can throw together in minutes. This next recipe is one of those “minutes” recipes.
It comes from my panini cookbook.
And when I say minutes I mean minutes! I took a piece of pita bread and brushed one side with olive oil. I placed the oiled side face down on a cutting board. On half of the pita I spread hummus, leaving about a half inch from the edge, then placed sliced onions, diced cucumber, roasted red pepper and Kalamata olives. The recipe also included tomato and feta but I chose to leave those out of my pita. I sprinkled with pepper and dried oregano.
Then I closed the pita and placed it in my panini press for about 3 minutes. I removed, cut in half and took a bit of my panini.
The Verdict: Like I said, gotta love a quick recipe like this. And what I really like is this panini is it not only has great flavor, but it’s kind of a unique panini.
- 1 7 inch pita
- olive oil, for brushing
- 2 TB hummus
- 2 thin slices of red onion
- 2 inches cucumber, seeded and diced
- 2 TB roasted red pepper, thinly sliced
- 2 TB pitted Kalamata olives, cut in half
- 3 thin slices of tomato
- 2 TB crumbled feta
- pinch of pepper and oregano
- Brush olive oil over one side of the pita.
- Place pita on a cutting board oiled side down. Spread hummus over half of the pita, leaving about a half inch from the edge. Then layer onions, cucumber, roasted red pepper, olives, tomato and feta. Sprinkle a pinch of pepper and oregano and close the pita, pressing down slightly.
- Put Panini in Panini press and cook for 3 minutes. Remove, cut in half and enjoy.
- Special Equipment: Panini Press