Cheesy grilled vegetable panini

Ingredients

• 1 Roma tomato, sliced
• 1 cup baby spinach
• 1 shallot, sliced
• 1 clove garlic
• 1 whole wheat Ciabatta bun
• 1 slice Gouda cheese
• ⅓ avocado, sliced
• 2 tablespoons mozzarella cheese, shredded
• ¼ teaspoon dried oregano
• 1 tablespoon olive oil

Cook

Heat a drizzle of olive oil in a large nonstick pan over medium high heat. Add the tomato slices, sprinkle with a little oregano, salt and pepper, and cook until softened, 1–2 minutes per side. Transfer to a plate. Add spinach, shallot and garlic to the pan, and cook until soft and brown, 4–5 minutes. Turn off heat and transfer to plate. Meanwhile, butter the insides of ciabatta and fill with gouda, the spinach mixture, tomato, sliced avocado and mozzarella. Grill the sandwich over medium high heat, adding a small drizzle of oil if necessary. Press firmly with a spatula, and cook on each side for 2–3 minutes until toasted.