A trip to Mediterranean on a Saturday morning!

"What should we have for lunch today", I asked. "Why don't make one of your paninis. We love those", responded my husband. I was tired of making same old pesto panini so I opened the fridge for some ideas & here in front of my eyes were the ingredients looking at me! Chick peas that my crockpot got ready last night & Piquante peppers that I needed to use up in next few days & that's how this panini was born. I used my favorite early bird multiseed whole grain bread that rendered its finest nutty flavor. I put the spread that I had just made ( recipe given below), layered with roasted red peppers, sliced olives with feta cheese chunks. Put it in the panini maker & Voila, we were on a culinary trip to Mediterannean! Served with arugula salad with sweet pepper drizzeled with olive oil, it quickly became one more favorite in my kitchen. Hope you enjoy it as well.

 Ingredients for Zesty Chickpea spread:

1/3rd cup of cooked chick peas, 6-8 Piquante peppers (I used hot variety, but they come in mild as well), 5-6 slices of sun dried tomaroes, salt to taste. Pulse them in food precessor & the spread is ready!