Spanish Espinaca con Garbanzos Panini
A warm, pressed panini featuring sautéed spinach and chickpeas seasoned with smoked paprika, garlic, and cumin—inspired by Spanish tapas flavors. Creamy, hearty, and satisfying with a crispy exterior and melting cheese inside.
Steps
Before you start
- Preheat your panini press or griddle to medium-high heat for at least 5 minutes
- Pat spinach dry thoroughly after washing to prevent a soggy sandwich
- Have all ingredients prepped and measured before you begin cooking
- Use room-temperature cheese so it melts evenly during pressing
Sauté garlic and chickpeas
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Add the drained chickpeas, smoked paprika, and ground cumin.
- Stir well to coat the chickpeas evenly with the spices.
- Cook for 2–3 minutes, stirring occasionally, until the chickpeas are heated through and begin to smell deeply smoky.
+ Show details− Hide details
Ready when: Chickpeas are hot and fragrant with visible spice coating
Tip: Don't skip the garlic step—it builds the aromatic foundation of the sandwich.
Wilt the spinach
- Add the remaining 1 tablespoon of olive oil to the same skillet.
- Add the dried spinach in handfuls, stirring frequently.
- Cook for 2–3 minutes until the spinach is completely wilted and any excess moisture has evaporated.
- Season lightly with salt and black pepper.
- Let the spinach and chickpea mixture cool for 1 minute.
+ Show details− Hide details
Ready when: Spinach is completely wilted with no visible liquid remaining in the pan
Tip: Cook out the excess moisture from the spinach so your bread doesn't become soggy.
Build the first panini
- Lay one ciabatta roll, cut-side up, on a clean work surface.
- Spread half of the cooled spinach and chickpea mixture on the bottom half of the roll.
- Layer half of the manchego cheese slices on top.
- If using roasted red peppers, arrange half of them over the cheese.
- Close the top half of the roll.
- Repeat with the second roll and remaining fillings.
+ Show details− Hide details
Ready when: Both panini are assembled with filling evenly distributed
Tip: Don't overstuff—a moderate, even filling ensures the panini press makes good contact and the cheese melts uniformly.
Press and serve
- Place each assembled panini onto the preheated panini press.
- Close the lid gently and cook for 3–4 minutes, until the bread is golden brown and the cheese has melted completely.
- Remove carefully onto a cutting board.
- Let rest for 1 minute before serving, which allows the cheese to set slightly so it doesn't leak out when cut.
+ Show details− Hide details
Ready when: Bread is golden brown and crispy; cheese is visibly melted at the edges
Tip: If using a griddle instead of a panini press, use a heavy skillet on top to press down gently while cooking, rotating the sandwich halfway through.
Good to know
Tips
- For deeper flavor, toast the smoked paprika and cumin briefly in the oil before adding garlic. This releases their essential oils.
- A panini press or griddle is essential—it creates the characteristic crispy exterior and melts the cheese throughout. Avoid a regular sandwich press, which may not distribute heat evenly.
- For a creamier interior, lightly spread a thin layer of hummus or Spanish aioli on one cut side of the bread before assembling.
- This sandwich pairs beautifully with a glass of Spanish wine (Rioja or Albariño) or strong Spanish coffee.
Storage & reheating
Panini are best served immediately while the bread is still warm and the cheese is melted. Leftovers can be wrapped in foil and refrigerated for up to 1 day. Reheat in a 350°F (175°C) oven for 5–8 minutes until warmed through. Do not freeze.
Substitutions
- manchego cheese, sliced → Gruyère, fontina, or smoked gouda. These aged cheeses melt beautifully and complement the Spanish flavors. Avoid soft cheeses that may leak.
- ciabatta rolls or panini bread → Sourdough, focaccia, or Spanish pan de payés. Choose a sturdy bread with a crisp exterior to support the moist filling. Avoid soft sandwich bread.
- canned chickpeas, drained and rinsed → Cooked dried chickpeas, or white beans (cannellini). If using white beans, reduce the smoked paprika slightly as they have a milder flavor. Drain and rinse well.
- jarred roasted red peppers → Fresh tomato slices, Spanish chorizo (thinly sliced), or sautéed onions. Roasted peppers add sweetness and moisture; use sparingly to avoid sogginess. Chorizo adds smokiness and richness.
