Hot off the grill in 15 minutes, these Italian sandwiches require just six ingredients and make a great lunch or supper.
slices crusty Italian bread (1/2 inch thick)
tablespoons honey mustard
medium green onions, sliced (2 tablespoons)
cup loosely packed fresh spinach leaves
cup roasted red bell peppers (from 7-oz jar), drained, cut into strips
oz fontina cheese, cut into 1/8-inch-thick slices
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.
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.
For great flavor and crunch, add a few chopped pecans with the green onions.
Substitute Gouda cheese if fontina is not available.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.