I partnered with @HelloFresh US to make this Creamy Spinach, Tomato, & Feta Panini, and they sent everything perfectly pre-portioned with super fresh ingredients.  Cheesy Spinach, Tomato & Feta Panini.  Ingredients (Serves 2)  For the Panini & Salad  4 slices sourdough bread 2.5 oz Fresh spinach  1 Tomato  1/2 cup feta cheese 1/2 cup Mozzarella cheese  2 tbsp cream cheese  4 tbsp Mayonnaise  2 tsp Dijon mustard  1 clove Garlic , minced Salt and pepper to taste  1/4 tsp sugar 1 tbsp oil 1 tbsp butter  For the Potatoes  12 oz Potatoes  1 tsp Dried oregano  1 Lemon  Salt and pepper to taste  1 tbsp oil 1 tbsp oil Instructions  Roast the Potatoes Preheat oven to 425°F (220°C). Wash potatoes and cut into wedges. Toss with oil, oregano, salt, and pepper on a baking sheet. Roast until golden and tender (about 20–25 minutes).  Prep & Make Dijonnaise  In a small bowl, whisk together mayonnaise, Dijon, a pinch of sugar, minced garlic, and lemon juice from one quarter of the lemon. Season with salt & pepper to taste.  Cook the Spinach Filling  Heat a drizzle of oil in a pan over medium-high heat. Add spinach and remaining garlic; cook until wilted (2–3 min). Transfer to a bowl and stir in the cream cheese until smooth.   Assemble the Panini  Spread the creamy spinach mixture on half the bread slices. Layer tomato slices, feta, and mozzarella. Spread the remaining bread slices with the dijonnaise. Close sandwiches.  Cook Sandwiches  Melt 1 tbsp butter in the same pan over medium heat. Add the sandwiches and cook until bread is golden and cheese begins melting (about 4–6 minutes). Add another tbsp butter, flip, and cook until fully golden and melted inside.  Tip: Press down slightly or use another pan on top for that classic panini press effect! Serve  Squeeze lemon over the roasted potatoes. Cut panini diagonally and serve warm with any extra dijonnaise on the side.  #HelloFreshPartner #HelloFresh - @iramsfoodstory