Low Fat Panini Recipes

ROASTED RED PEPPER PANINI

Steps:

• Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
• Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
• To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
• To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

LOW FAT CLUB PANINI

Steps:

• Like in recipe #152596, Combine the Mayo, mustard and herbs, and set aside.
• Plave 3 slices of the turkey breast, 2 slices of the cheese, 4 slices of bacon, and 2 slices of the tomato on a slice of bread.
• Spread the mixture that was set aside on the second slice of bread, and set that side down on the tomato.
• Spread the olive oil on the outside of the bread, both top and bottom.
• Brown the Bread with either a George Foreman Grill, or with the Skillet technique explained in the description.

LOW FAT PANINI

Steps:

• Lay bread slices out spread honey Dijon mustard on one slice and spray the other with the butter flavored cooking spray.
• Layer the turkey, ham, and cheese slices on the buttered slice of bread and top with the other slice, mustard side down.
• Spray one outer side of sandwich with olive oil cooking spray and place it face down onto a grill pan and put a heavy frying pan on top and press down for a few minutes.
• Spray the top side of sandwich with olive oil cooking spray and flip the sandwich. Press again with heavy frying pan for a few minutes, until cheese is melted. And Enjoy!

SKINNY CHICKEN AND ROASTED VEGETABLE PANINIS

Steps:

• Heat oven to 450° F. Line 2 cookie sheets with foil, and spray with cooking spray.
• In small bowl, mix salt, olive oil and vinegar.
• Using pastry brush, brush zucchini and onion with vinegar mixture; reserve remaining mixture. Place zucchini and onion in single layer on 1 of the cookie sheets. Place tomatoes on second cookie sheet. Roast 25 to 30 minutes, turning once, until zucchini and onions are golden brown and tomatoes give up most of their juices, rotating pans halfway through baking.
• Meanwhile, roast bell pepper over open gas flame (or under broiler) until blackened on all sides. Transfer to medium bowl, and cover with plastic wrap. Let steam 5 minutes, then transfer to cutting board. Cut off top of bell pepper, then use sharp knife to scrape blackened skin from flesh. Cut flesh into 1-inch strips.
• Spray panini grill with cooking spray; heat to medium-high heat.
• Divide vegetables between 2 slices of bread. Brush remaining vinegar mixture over veggies. Top with chicken, basil, then cheese. Top with second slice of bread. Place sandwiches in panini grill; grill 4 to 5 minutes or until cheese is melted and bread is thoroughly toasted.