Vegetarian Panini Sandwiches
These hearty grilled sandwiches can take on different flavors and characteristics, depending on the ingredients you put into them. It's up to you!
- 1/3 cup light mayonnaise
- 2 tablespoons snipped fresh basil leaves
- 1 garlic clove, pressed
- 8 slices crusty bread such as Italian, rye, sourdough or ciabatta
- 8 slices (1 ounce each) thinly sliced mozzarella or provolone cheese
- 1 cup fresh baby spinach leaves
- 4 whole roasted sweet red peppers, patted dry
Prepare grill for direct cooking over low heat. In Stainless (2-qt.) Mixing Bowl, combine mayonnaise, basil and garlic; mix well. Lightly spray one side of each bread slice with oil using Kitchen Spritzer. Place bread slices oil side down; spread with mayonnaise mixture.
To assemble sandwiches, top each of four bread slices with one slice cheese, spinach leaves and one red pepper. Top with remaining cheese and remaining bread slices, oil side up.
Place sandwiches on grid of grill. Grill 1-2 minutes on each side or until bread is golden brown and cheese is melted, carefully turning sandwiches over using BBQ Turner. Remove sandwiches from grill to Cutting Board; cut in half with Bread Knife.
- 4 servings of sandwiches
Nutrients per serving:
Calories 470, Total Fat 20 g, Saturated Fat 9 g, Cholesterol 35 mg, Carbohydrate 47 g, Protein 25 g, Sodium 1790 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
3 starch, 2 medium-fat meat, 1 1/2 fat (3 carb)