So how long after spring cleaning is over can we reverse engineer our kitchen?

By that I mean take 40 hours of cleaning and tossing out stuff we really want to keep, while cleaning and shopping for new stuff we don’t need, only to turn it back into the lovingly messy filled haven it is the 51 other weeks of the year?

My neat-freak husband was all about the turning over the new leaf and keeping it clutter-free for a few weeks to see how we liked it and … (well, I stopped listening at this point so who knows what else he said). Guess who won that war (and picking my husband doesn’t count)?

So what, you ask, are the best foods to have on hand when taking a break from the spring cleaning?

I suggest the panini. Simply put, a panini is a sandwich that is usually made in a specialized two-sided grill that squashes the bread together. If you don’t have a panini press or a George Foreman Grill (or a facsimile thereof) don’t panic. Panini sandwiches can be cooked in a preheated-ridged grill pan or skillet over medium heat. Place a heavy skillet on top of sandwiches to flatten them and then cook them for about 3 minutes on each side.

While most of us have tossed out the odd bagels and freezer-burned English muffins, it’s a safe bet that there’s a loaf or two of bread somewhere deep in the back of freezer just waiting to be turned into a crispy delicious sandwich. I usually buy a loaf of Italian bread or rye bread a week or so before the cleaning starts just so that we can have it for the few seconds my Mr. Clean allows a potty and snack break.

Cheese and Eggplant Panini

1 large eggplant, cut into 1/4 -inch slices

Onion salt, to taste

2 tablespoons of olive oil

1/4 jar of marinara or pizza sauce

8 slices of whole-wheat or rye bread

12 slices of mozzarella

4 slices of tomato

Parmesan cheese

Oregano

Season the eggplant slices with a little onion salt. Heat the oil in the skillet and then fry the eggplant until it is soft, about 7 to 8 minutes, turning at about 4 to 5 minutes. Set it aside. Spread a thin layer of the marinara on each side of the bread slices. On four of the bread slices, place a layer of mozzarella cheese, eggplant and a slice of tomato. Sprinkle a little Parmesan cheese and oregano on top of the tomato and then top it with another piece of mozzarella cheese. Top with the remaining bread slices, sauce side down. Grill the sandwich in the panini press for about 5 to 7 minutes or fry it in the pan with a little oil. Serves 4.

Chicken and Spinach Panini

Mayonnaise

8 slices of whole-wheat or pumpernickel bread

1 teaspoon chopped tarragon

1 (8-ounce) bag fresh spinach

1 teaspoon seasoned salt

1/2 cup chopped red pepper

1/2 cup chopped green pepper

1/2 small onion

1 pound cooked chicken breast, shredded (this can be left over chicken or turkey)

4 slices mozzarella cheese

1 tomato thinly sliced

Spread mayonnaise on all 8 slices of bread. Sprinkle a little tarragon on each slice. Top 4 slices with 5 to 7 leaves of spinach, the red and green peppers, onion, chicken and a slice of cheese. Top with a few more spinach leaves and a pinch or two of the tarragon. Cover with the remaining 4 slices of bread. Grill the sandwich in the Panini press for about 5 to 7 minutes or fry it in the pan with a little oil. Serves 4.

Bacon, Apple and Cheddar Panini

2 cinnamon-raisin English muffins, split in half

8 apple slices (Granny Smith or other firm tart variety)

4 slices cooked thick-cut bacon,

2 slices sharp cheddar cheese

Preheat panini press to medium-high heat or a toaster oven at 350 degrees. Arrange a layer of apple slices inside the bottom halves of the English muffin. Top with 2 slices of bacon and 1 slice of cheese on each and close the panini press with the top muffin halves. Grill for 5 to 7 minutes until the cheese is melted. Serves 2.