VEGGIE PANINI RECIPE
Delicious Veggie Panini - one of our favorite sandwich recipes filled with cheese, tomatoes, avocado and spinach.
Provided by Lil' Luna
Categories Main Course
Time 11m
Number Of Ingredients 7
Steps:
- Begin by cutting up your avocados and tomatoes.
- Then butter your sourdough bread slices on each side.
- Add mayo, spinach, tomatoes and cheese to your sandwich and place on a skillet, or in a panini maker. Cook for a few minutes on medium heat.
- Once done, add your avocado slices and serve warm.
Nutrition Facts : Calories 495 kcal, Carbohydrate 75 g, Protein 22 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 833 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CALIFORNIA SOURDOUGH VEGGIE PANINI
Here's the perfect panini for all the veggie lovers out there, stuffed with sliced avocado, tomatoes and sharp cheddar cheese.
Provided by My Food and Family
Categories Bread
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat panini grill sprayed with cooking spray.
- Spread 1 bread slice with mayo. Fill bread slices with remaining ingredients.
- Grill 2 to 3 min. or until golden brown.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 3 g, Protein 11 g
SOURDOUGH VEGGIE SANDWICHES
This appealing sandwich from Billie Moss of El Sobrante, California is easy to assemble. "My husband and I love these on Sunday after church," she says.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Spread mayonnaise on one side of each slice of bread. On two slices, layer with cheese, zucchini, tomato, carrot and sunflower kernels. Top with remaining bread, mayonnaise side down. Spread butter over the outside of bread. , In a large skillet, cook over medium heat until bread is lightly toasted and cheese is melted.
Nutrition Facts : Calories 643 calories, Fat 43g fat (21g saturated fat), Cholesterol 96mg cholesterol, Sodium 962mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 5g fiber), Protein 21g protein.
CALIFORNIA GRILLED VEGGIE SANDWICH
I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.
Provided by Anonymous
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g
VEGGIE SANDWICH PANINI
Steps:
- Grill the portobello mushroom, using olive oil if desired. Spread the hummus across the insides of both slices of bread. Add the mushroom and a few pieces of spinach. Place the sandwich in a panini grill for 1 to 3 minutes, depending on desired crispness. Remove and enjoy.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
SOURDOUGH CHICKEN PESTO PANINI
I got a new grill pan for the stove and was just trying some things out and this turned out great. I actually grilled the chicken up the night before and then stored it in the fridge until the next afternoon. That way too, it gave me time to let the grill pan cool so I could clean it for the pressing of the sandwich. If you are using a grill pan you will need something heavy to place on top to press it, I used a pot that I just placed a heavy bottle of water into for the weight(Okay it looked a bit strange.. so if you have a panini press go right ahead and use it!, if not this does work!)Also this recipe is for one sandwich, but of course you can double or triple it to meet your needs. You can make your own pesto, but to save time I used store bought.
Provided by my3girlz
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Pound the chicken breast to a uniform thickness.
- Sprinkle both sides with the grill seasoning.
- Grease pan with cooking spray.
- Grill up the chicken till cooked through.
- Slice Chicken into 1 inch strips.
- Next get your bread ready, you will need 2 slices (if using uncut loaf cut 2 one-inch slices), Butter both slices on one side. And spread Pesto on one side of one Slice(opposite of the butter of course).
- Cut 2 1/2 inch thick slices off of Fresh Mozzarella ball.
- Now we are ready to layer.
- Start with one slice bread then add chicken strips, mozzarella and the top slice of bread with the pesto on it.
- Press and enjoy!
Nutrition Facts : Calories 752.3, Fat 29.5, SaturatedFat 16, Cholesterol 143.7, Sodium 1293.3, Carbohydrate 67.7, Fiber 3.8, Sugar 0.9, Protein 51.2
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