The Recipes

White Bean Ragu Take Three Panini

Hmmm... even after my lovely brunch with the white bean ragu, I still had some yummy leftovers that I turned into an awesome panini for lunch.  I prepped the sandwich at night, then heated it up on my panini maker in the morning.  Note:  If you don't have this fancy-schmancy piece of kitchen equipment, you can cook the sandwich on a grill pan or in a skillet, and weigh it down with something fairly heavy to get the pressed sensation of a panini.

White Bean Panini


- 1/4 c. leftover white bean ragu
- 1 roma tomato, sliced
- 1/4 c. olives, sliced
- 1/4 onion, thinly sliced
- 1/4 c. greens
- 2 T. mustard, any style
- drizzle of red wine vinegar
- 2 slices crusty bread
- salt
- pinch dried oregano

Spread the mustard on one piece of bread.  Spoon the white bean ragu over the bread, then top with the onion, tomato, olives and greens.  Drizzle the sandwich with the red wine vinegar.  Sprinkle with salt and dried oregano.  Place the other slice of bread on top.

Heat a panini maker, and place the sandwich inside.  Cook to your desired doneness.  Gourmet lunch for pennies!