Veggie Panini
Recipe from Pepperidge Farm

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.



by 3  people


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Servings: 2
Prep Time: 20 mins
Total Time: 25 mins
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Ingredients
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    4   slices 
    Pepperidge Farm® Very Thin Sliced Whole Grain White Bread
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    2/3  cup 
    shredded lowfat mozzarella cheese
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    2   
    plum tomatoes, sliced
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    2/3  cup 
    sliced mushrooms
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    2   
    small zucchini, cut lengthwise into slices
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    4   teaspoons 
    fat free Italian salad dressing
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    2   
    roasted red peppers, cut into strips
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    Vegetable cooking spray

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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