Spinach Dip & Roast Beef Panini

I love dip.  Dippady-dip-dip.  Down to my belly.  And on single-digit January days, I tend to gravitate toward the hot dips.  After all, something has to encourage your toes to thaw after a brief walk to the mailbox/car/doggie bag dispenser.  When it comes to hot dips, nothing gets me like Hot & Skinny Spinach Dip, made with greek yogurt instead of mayo.  But who says a dip is only for dunking?  Why can't a dip be on a sandwich?  Well, it can and it is if you try this delicious hot, hearty panini (highly recommended by frozen toes in Southeast Ohio).

This is a lunchtime or quick dinner favorite of the hubs.  It's pretty much a guarantee that if we have leftover dip and roast beef in the house, the panini press is coming out.  Yes, I did say leftover dip.  As in this is a great way to use up the last little edge that you managed to abstain from consuming in a dip-eating frenzy the night before.  But there is no reason you can't make a fresh batch as well.  Hmmm...what a splendid idea for tomorrow night......

(If you look hard at the picture above, maybe you'll be able to Where's Waldo the hubs, patiently waiting while I photograph his lunch.  What a guy.)

One of the best things about this sandwich is how awesomely easy it is to make.  No slicing or dicing required, and only three ingredients.  Just spread, stack and grill your way to a hot, delicious panini that is packed with flavor.  This hearty, savory dip is perfectly complimented by rich roast beef.  It's an umami sensation for your mouth, and a wonderful encouragement for your thawing feet.

Spinach Dip & Roast Beef Panini (2 sandwiches)

• 4 slices whole grain bread 
• butter (optional)
• 1/2 c Hot & Skinny Spinach Dip
• 6 oz roast beef

Preheat a panini press or a frying pan to medium.  Assemble the sandwiches by scooping about 1/4 cup of spinach dip onto a piece of bread, then top with 3 ounces of roast beef and the last slice of bread.  You can butter the outside of the sandwich if you like.  

Place the assembled sandwich on the press/pan and cook for about 10 minutes, until cheese is melty.  I recommend dip-side up for the press, but starting dip-side down for the pan and flipping halfway through.  Awesome with a side of Roast Tomato Mirepoix Soup!