Veggie Panini

Served warm and oozing with melted cheese, this restaurant-style panini features Mediterranean vegetables like zucchini, peppers and plum tomatoes on whole grain bread. It's easy to make, comforting and delicious.

Recipe from Pepperidge Farm
Veggie Panini
SERVINGS
2
PREP TIME
20 mins
TOTAL TIME
25 mins
Ingredients
  • 4 slices Pepperidge Farm® Very Thin Sliced Whole Grain White Bread
  • 2/3 cup shredded lowfat mozzarella cheese
  • 2 plum tomatoes, sliced
  • 2/3 cup sliced mushrooms
  • 2 small zucchini, cut lengthwise into slices
  • 4 teaspoons fat free Italian salad dressing
  • 2 roasted red peppers, cut into strips
  • Vegetable cooking spray
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Directions
1. 
Top 2 bread slices with the cheese, tomato, mushrooms and zucchini. Drizzle with the dressing. Top with the pepper and remaining bread slices.
2. 
Heat the panini maker. Add the sandwiches and cook for 5 minutes or until lightly browned and the cheese is melted.
Tips:
1. 
If you don't have a panini maker you can use a grill pan or a 10-inch skillet. Assemble the sandwich as directed above. Heat the grill pan over medium heat. Add the sandwich and cook until it's lightly browned on both sides and the cheese is melted.
2. 
This recipe can be halved to make 1 serving.
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