Fontina Panini with Spinach

Fontina Panini with Spinach

Hot off the grill in 15 minutes, these Italian sandwiches require just six ingredients and make a great lunch or supper.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

sandwiches

8
slices crusty Italian bread (1/2 inch thick)
2
tablespoons honey mustard
2
medium green onions, sliced (2 tablespoons)
1
cup loosely packed fresh spinach leaves
1/2
cup roasted red bell peppers (from 7-oz jar), drained, cut into strips
4
oz fontina cheese, cut into 1/8-inch-thick slices
  1. Heat closed contact grill or panini maker for 5 minutes. Meanwhile, spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread. Layer with spinach, roasted peppers, cheese and remaining bread slices.
  2. Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.
Makes 4 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For great flavor and crunch, add a few chopped pecans with the green onions.
Substitute Gouda cheese if fontina is not available.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 260
    • (Calories from Fat 110),
  • Total Fat 13g
    • (Saturated Fat 6g,
    • Trans Fat 1/2g),
  • Cholesterol 35mg;
  • Sodium 570mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 11g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.