Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 220.9
  • Total Fat: 7.7 g
  • Cholesterol: 10.0 mg
  • Sodium: 425.9 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 8.8 g
  • Protein: 12.1 g

View full nutritional breakdown of Light Veggie Panini calories by ingredient
Report Inappropriate Recipe

Light Veggie Panini

Submitted by: ROSIE19531

Introduction

Use your indoor grill to make a wonderful vegetable sandwich! Use your indoor grill to make a wonderful vegetable sandwich!
Number of Servings: 1

Ingredients

    2 slices lite Italian Bread
    6 medium spears asparagus
    4 - 6 slices Portabella mushroom
    1 medium red bell pepper
    1 tsp olive oil
    1 wedge light creamy Swiss cheese

SparkPeople Sponsored Video


Directions

Heat your indoor, two-sided grill to cooking temperature.

Cut the woody ends off the asparagus spears. Cut the red pepper in half and remove all seeds.
Slice the pepper into large strips, cutting them to be as flat as possible.

Using a mister, spray cooking surface of grill with a small amount of olive oil. Or use Pam on the grill.

Carefully place all vegetables on the grill. Cook until crisp-tender, 5 to 10 minutes depending on your grill.

Spread one side of one slice of bread with the light cheese. When vegetables are done, take them off the grill and arrange them in layers on the bread.

The bread slices with the cheese should be on top, with the cheese side touching the vegetables.

Put assembled sandwich back on the grill (you may need to spray the grill very lightly with oil again).

Press down on the top of the grill lightly to compress the sandwich.
Your sandwich is done when the bread has turned lightly golden, usually no more than a few minutes.

Remove carefully, let cool for 2 minutes, and enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user ROSIE19531.






Great Stories from around the Web


Rate This Recipe