Panini sandwiches can be very healthy when you fill them with fresh, healthy, and low-fat ingredients. If you do not have a grill or panini maker, the vegetables can be roasted in the oven, and you can make the sandwich on the stove-top. Select your favorite vegetables and cheese, and whenever possible, use organic vegetables.
4 slices Whole Grain Bread (Genesis type, sprout)
4 slices of Mozzarella Cheese (Vegan: "Rice Slice, Mozzarella")
1 Red Bell Pepper
1 Yellow Zucchini
1 Green Zucchini
1/2 Red Onion
3 Portabello Mushrooms (or your favorite)
1 cup Baby Spinach, organic, chopped
Salt & Pepper
1 Tbsp. Oregano or Thyme (dried, or 3 Tbsp. fresh)
3 Tbsp. Olive Oil, organic
Slice the vegetables and place them in a bowl that has the olive oil and herbs blended. Toss together until all of the vegetables are coated with the oil and herbs. Put them on the grill for a few minutes on each side. If they are going in the oven, place them on a parchment or foil lined baking sheet. Bake at 350º for 25 minutes. Remove them and allow to cool slightly.To prepare the bread, place the four slices flat, and place a slice of cheese on each piece. Lay out the vegetables evenly on two of the pieces, and sprinkle the spinach on top. Then put the second pieces of bread, with only the cheese, on top (cheese side toward the veggies).Carefully pick them up and put them on the grill (or in a non-stick pan). Cook until the bread is golden on each side, and the cheese is started to bubble or melt. It will probably be a few minutes on each side, depending on your grill and pan. Other vegetable suggestions: asparagus, yellow or orange bell peppers, celery, carrots, beets, tomatoes, fennel, and green beans. The vegetables would be sliced and prepared as above. You can also use (either in place of the spinach or in addition) any fresh herb that you like such as cilantro or parsley.