Prep time: 10 min
Cook time: 15 min
1 can pineapple rings, thinly sliced in half
1 medium red onion, half-moon thinly sliced
1 small tomato, thinly sliced
1 bunch spinach
1 loaf Italian bread
6 oz thinly sliced vegan mozzarella cheese
1 Ib deli roasted vegan "ham", thinly sliced (Tofurky or Yves)
1/2 stick vegan butter
Kosher salt and black pepper, to taste
Heat oven to 400°F. Spray a large sheet pan with non-stick spray.
Season pineapples with salt and pepper. Place tomato, pineapple, and onion slices on a sheet pan in a single layer. Bake for 6-7 mins or until they are browned and caramelized.
Season spinach with salt and black pepper to taste
Build your panini by layering 1 slice of bread with 1 slice of cheese, ham, pineapple, onion, tomato, and fresh spinach, and then top everything with another slice of cheese, then cover with another piece of bread.
Spray a Panini press with cooking spray and a bit of butter. Add sandwich, top with another bit of butter, and close press to cook sandwich until golden brown on both sides. If you don't have a panini press you can toast the sandwich in the oven and just press it together after toasting or you can use a big pan and press the sandwich down with a heavy skillet until pressed. Enjoy!