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Recipes

Garden Vegetable & Cheddar Panini

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INGREDIENTS

  • 1-1/2 cups deli or take out grilled or roasted vegetables* such as bell peppers, mushrooms, zucchini squash and asparagus spears
  • 1/4 cup bottled olive tapenade or olive and sun-dried tomato relish
 

DIRECTIONS

  • 1

    Brush oil or spread butter over one side of bread slices. Turn bread over; layer 2 slices cheese over each slice of bread. Top 2 of the slices with vegetables, cutting any large vegetables to fit as needed. Spread tapenade over the cheese on the other 2 slices of bread. Close sandwiches.

  • 2

    Cook sandwiches in a preheated panini maker or lightly greased waffle iron until golden brown and cheese is melted, 3 to 4 minutes. (Or, sandwiches may be cooked in a preheated ridged grill pan or skillet over medium heat. Place a skillet or saucepan on top of sandwiches to flatten; cook 3 minutes. Turn sandwiches; replace skillet or saucepan and continue to cook 3 to 4 minutes or until golden brown and cheese is melted.)

Garden Vegetable & Cheddar Panini

SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: None minutes
  • Yield: Serves: 2

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 2

Amount Per Serving

Calories 860

Total Fat 42.8g

Saturated Fat 17.5g

Trans Fat 18.4g

Polyunsaturated Fat 3.9g

Cholesterol 78g

Sodium 2028g

Carbohydrates 88g

Protein 36g

Dietary Fiber 15g

Vitamin A 560g

Vitamin C 58g

Calcium 719g

Iron 6g