Veggie Panini
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 225.0
- Total Fat: 7.6 g
- Cholesterol: 10.0 mg
- Sodium: 470.3 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 9.9 g
- Protein: 12.2 g
View full nutritional breakdown of Veggie Panini calories by ingredient
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 pepper
1 tsp olive oil
1 wedge light creamy Swiss cheese
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.
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 TDROSDAK.
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.
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 TDROSDAK.
Member Ratings For This Recipe
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