Start with any empanada  flavor. We love  how this works with the sun dried tomato/Gouda Denada.

Split  that bad boy open by cutting with a serrated knife, lengthwise,

Drizzle some olive oil on one side, 

Mayo (avocado  Mayo is the preferred in this house), 

Pile some spinach or arugula or both and close the empanada,

Place on your panini maker or skillet, 

Wait patiently for it to toast and flatten. 

Try not to drool. 

Ready? Set. Eat.