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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is so easy, tastes so good, and is a bit different from everything I've seen here! The best thing about vegetable paninis is that you can change the vegetables, cheese and bread to things that please your palate or whatever you have on hand. I sometimes change the bread and I often mix up the veggies with tomatoes, summer squash and avocadoes when I have them. If you have a panini press or the like by all means use it; the recipe is written for those who don't. Ingredients:
1/2 teaspoon extra virgin olive oil |
2 medium portobello mushroom caps, cut into 1/4-inch slices |
8 slices whole grain whole wheat bread |
nonstick cooking spray |
8 slices provolone cheese or 8 slices mozzarella cheese |
1 small red onion, thinly sliced, about 1 cup |
1 cup baby spinach leaves |
1 (12 ounce) jar roasted red peppers, drained and sliced |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. In a large nonstick skillet, heat the oil over medium heat. Add mushroom slices and cook 6-7 minutes or until tender, stirring occasionally.
2. Spray one 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 and equal portions of mushrooms, onions, spinach and red peppers. Sprinkle with salt and pepper, and top with 1 more slice of cheese. Spray one 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 3-4 minutes per side or until bread is golden brown and cheese melts, weighing them down with a heavy skillet or pressing down with large spatula. Cut sandwiches in half diagonally to serve.
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