A warm sandwich from the freezer case needs only a skillet and five minutes on the stove. Split the panini, butter the insides, and toast it pressed until the cheese melts and the bread turns golden. Dinner is ready.

Serves 2. 10 minutes, 5 at the stove.

About 140 calories a serving, 11 g protein, 0 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut the panini in half lengthwise to open it like a book. Butter the inside of each half with one-half tablespoon butter.
2. Heat a large skillet or griddle over medium heat for one minute. Place the panini halves cut side down in the pan and set a second heavy skillet or plate on top to press them down. Toast until the bread is golden and the cheese has begun to melt, about two to three minutes, listening for a gentle sizzle.3 min
3. Flip the panini halves over and press again for another minute, or until the crust is golden on both sides and the cheese is fully melted. Lift the top panini onto a cutting board, lean the two halves together to form a sandwich again, and let it rest for one minute before slicing in half to serve.

Note Swap spinach for arugula if you have it. Eat the halves right away while the cheese is warm and the bread still has a crisp crust. Serve with a simple salad dressed with oil and vinegar, or a bowl of soup, to make the meal feel complete.