Fresh Vegetable Panini
1. In large nonstick skillet, heat oil over medium heat. Add mushrooms and cook 6 to 7 minutes or until tender, stirring occasionally.
2. Spray 1 side of 4 slices of bread with nonstick cooking spray. Place bread slices, sprayed side down, on work surface. Layer each slice of bread with 1 slice cheese, mushrooms, onion, spinach and red pepper. Sprinkle with salt and black pepper. Spray 1 side of remaining 4 bread slices with cooking spray, then place, sprayed side up, over fillings.
3. Preheat grill pan over medium heat. Cook sandwiches 3 to 4 minutes per side or until bread is golden brown and cheese melts, pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.
- 7 g Fat
- 3 g Saturated fat
- 10 mg Cholesterol
- 517 mg Sodium
- 39 g Carbohydrates
- 8 g Fiber
- 13 g Protein
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Nutritional Information
- 7 g Fat
- 3 g Saturated fat
- 10 mg Cholesterol
- 517 mg Sodium
- 39 g Carbohydrates
- 8 g Fiber
- 13 g Protein
Directions
1. In large nonstick skillet, heat oil over medium heat. Add mushrooms and cook 6 to 7 minutes or until tender, stirring occasionally.
2. Spray 1 side of 4 slices of bread with nonstick cooking spray. Place bread slices, sprayed side down, on work surface. Layer each slice of bread with 1 slice cheese, mushrooms, onion, spinach and red pepper. Sprinkle with salt and black pepper. Spray 1 side of remaining 4 bread slices with cooking spray, then place, sprayed side up, over fillings.
3. Preheat grill pan over medium heat. Cook sandwiches 3 to 4 minutes per side or until bread is golden brown and cheese melts, pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.