| 1/4 | cup marinated artichoke hearts (from 6-oz jar), drained |
| 1/4 | cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz container) |
| 1/2 | cup loosely packed washed fresh baby spinach leaves, chopped |
| 4 | slices soft whole wheat bread, 1/2 inch thick (1 1/2 oz each) |
| 1/4 | cup roasted red bell peppers (from a jar), drained, sliced |
| 4 | oz sliced cooked turkey breast or chicken breast |
| 2 | tablespoons reduced-fat shredded Italian cheese blend |
| Regular or olive oil cooking spray |
| 1. | Heat closed contact grill or panini maker for 5 minutes. |
| 2. | Place artichoke hearts on paper towels; pat dry. Coarsely chop artichoke hearts. |
| 3. | In small bowl, mix artichoke hearts, spreadable cheese and spinach. Spread mixture on 2 bread slices. Top with bell peppers, turkey and shredded cheese. Top with remaining bread slices. Spray both sides of sandwiches with cooking spray. |
| 4. | When grill is heated,* place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted. |
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| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original. |
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| No cooking spray? You can lightly brush the outsides of each sandwich with a little olive oil before cooking. |
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| In Italian, the word "panini" just means "small bread" referring to a sandwich or roll. We use it to describe any delicious sandwich filled with veggies, cheese and sometimes meat that is grilled or cooked in a contact-type sandwich maker. |
Nutrition Information:
380 ( 90); 10g ( 4 1/2g, 1g); 70mg; 680mg; 40g ( 8g, 11g); 34g 25%; 25%; 25%; 20% 2 1/2 ; 0 ; 0 ; 3 1/2 2 1/2