Easy Provolone, Basil and Kalamata Paninis
Lunch with a Mediterranean flare from the 1500 Calorie a Day Cookbook.
- 8 ounces sourdough or Tuscan-style bread, cut into 8 slices
- 2 tablespoons plus 2 teaspoons fat-free Italian salad dressing
- 4 1-ounce slices reduced-fat provolone cheese
- 4 medium plum tomatoes, sliced (2 cups)
- 16 fresh basil leaves
- 1 cup (2 ounces) packed baby spinach or regular spinach, chopped coarse
- 16 pitted kalamata olives, chopped
Lightly spray one side of each of the bread slices with cooking spray. Turn the slices over and spoon 1 teaspoon of the salad dressing on each. Top four bread slices with a cheese slice and equal amounts of the tomato, basil, spinach, and olives. Top with the other four bread slices, salad dressing side down.
Heat a large nonstick skillet over medium heat until hot, and coat the skillet with cooking spray. Add the sandwiches and cook 1½ to 2 minutes or until lightly golden, turn, and reduce heat to medium low. (Add weight to the sandwiches by covering them with a sheet of foil and topping with a dinner plate and a couple of cans of soup or vegetables.) Cook 2 minutes or until browned on the bottom. Remove from heat and let stand, covered, 2 minutes.
Author's Note: Serve with:
2 medium red bell peppers cut into strips (1/2 cup serving) for an additional 20 Calories, 0g Fat, 2g Fiber, 0mg Sodium
4 medium star fruit sliced (1 cup serving) for an additional 40 Calories, 0g Fat, 3g Fiber, 0mg Sodium
8 sugar-free frozen fruit pops (2 per serving), dessert for an additional 35 Calories, 0g Fat, 0g Fiber and 5mg Sodium
Source: 1500 Calorie a Day Cookbook