A great option for a meatless meal, this grilled panini sandwich features sautéed mushrooms, roasted red peppers, and gruyére cheese.

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Leigh Beisch

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté 5-6 minutes.

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  • Spread mustard on 4 slices of bread; layer each with 6 spinach leaves, 1 tablespoon pepper, 1 tablespoon onion, 1/4 cup cheese, and 1/4 cup mushrooms. Top with remaining bread.

  • Brush melted butter over both sides of each sandwich. If using a skillet, heat a large nonstick skillet over medium-high heat; place sandwich- es in pan. Place another skillet on top of sandwiches; cook 2-3 minutes on each side until golden brown and cheese is melted. If using a panini maker, brush sandwiches with butter; place in machine, close, and cook 2 minutes or until done.

Nutrition Facts

406 calories; fat 20g; saturated fat 11g; mono fat 6g; poly fat 2g; protein 18g; carbohydrates 44g; fiber 6g; cholesterol 52mg; iron 4mg; sodium 661mg; calcium 384mg.