Goat Cheese and Kalamata Paninis

Sounds YUMOLA to me:
(serves 4)

14 pitted Kalamata olives, chopped
4 cloves of garlic, minced
1/4 cup finely chopped red onion
1 T. balsamic vinegar
2&1/2 t. fresh* basil, chopped
1/4 t. red pepper flakes
1 12oz. whole grain Italian loaf bread, halved lengthwise
2 cups baby spinach leaves
2&1/2 oz. soft goat cheese, crumbled
1 large tomato, sliced into 8 rounds
Olive oil cooking spray

In a medium bowl, combine olives, garlic, onion, vinegar, basil, and pepper flakes. Place bread on cutting board - cut side up, and spoon olive mixture evenly down length of bottom half. Top with spinach, cheese, and tomato. Cover with top half of bread, and press down lightly to adhere. Using a serrated knife, cut into 4 even pieces. Mist a large non-stick skillet with cooking spray, and heat on medium; add sandwiches. Add weight (as a panini press) by covering sandwiches with a sheet of foil, then topping with a heavy skillet. Cook for 1&1/2-2 mins. or until lightly golden on the bottom. Remove skillet and foil, and flip sandwiches over. Replace foil and extra skillet, and reduce heat to med.-low. Cook for 2 more minutes or until browned on bottom. Remove from heat and let stand, covered for 2 mins. Serve with Lay's Original Potato Chips, and chilled seedless red grapes.

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Love,

MM