Panini With Sauteed Spinach and Chickpea Spread

• 34 cup canned chick-peas, drained
• 2 tablespoons lemon juice
• 1 tablespoon water
• 2 teaspoons capers
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 4 cups torn spinach
• 14 teaspoon salt
• 18 teaspoon black pepper
• 2 (2 1/2 ounce) submarine sandwich bread
• 2 large plum tomatoes, sliced

1. Place first four ingredients in a food processor or a blender.
2. Process until smooth and set aside.
3. Heat oil in a large nonstick skillet over medium high heat.
4. Add garlic and cook for about 1 minute, do not burn.
5. Add spinach and cook for about 2 minutes.
6. Remove from heat and season with salt and pepper.
7. Cut each roll in half horizontally.
8. Spread chickpea mixture over bottom halves of rolls.
9. Top with spinach and tomato slices.
10. You can season with additional salt and pepper (optional) Cover with top halves rolls.
11. You can serve it as such or if you own an indoor grill (such as Forman) you can grill sandwiches for 2-3 minutes.

chickpeas, lemon juice, water, capers, olive oil, garlic, torn spinach, salt, black pepper, submarine sandwich bread, tomatoes

Taken from www.food.com/recipe/panini-with-sauteed-spinach-and-chickpea-spread-152391 (may not work)