Sharp Dijon mustard makes a savory seasoning with sweet apple slices in these fruity paninis. Mozzarella lends a luxurious mouth feel and fresh basil provides an herbal note. This recipe comes to us from Cat of The Verdant Life.
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1 tablespoon canola oil
2 small baguettes, sliced in half
2 tablespoons Dijon mustard
4 slices lowfat mozzarella cheese or
4 slices dairy-free mozzarella
6 basil leaves, cut into chiffonade
1/2 apple, thinly sliced
Place the oil in a cast iron skillet over medium heat.
Spread the mustard evenly between both halved baguettes. Layer the mozzarella, basil leaves and apple slices on the bottom side of each baguette. Close the sandwich with the top halves.
Press the sandwiches together with a heavy pot or foil covered brick. Place in the skillet, continue pressure on the sandwich using a spatula and cook for 3-4 minutes. Flip and cook 1-2 minutes more, or until the cheese has melted.
Cut each sandwich in half, serve one sandwich per person and enjoy!