Avocado Veggie Panini

Avocado Veggie Panini

Packed with sauteed vegetables and avocado, this panini recipe proves vegetarian sandwiches can be just as hearty as their meat-laden deli counterparts.

Ingredients

Ingredient Checklist

• 2 teaspoons butter or olive oil
• 1 shallot, minced
• 1 cup sliced baby portobello mushrooms
• 1 cup halved cherry or grape tomatoes
• 2 cups chopped kale, stems removed
• ¼ teaspoon salt
• 2 medium avocados
• 8 pieces thick wheat bread
• 4 slices provolone or mozzarella cheese, if desired

Directions

Instructions Checklist

• Step 1

Heat butter or oil in a large skillet over medium-high heat. Add shallots and sauté until translucent, about 2 minutes. Add mushrooms and sauté until lightly browned, about 5 minutes. Add tomatoes and kale, and sauté until wilted and warmed through, about 2 minutes. Remove from heat and season with salt.

• Step 2

Mash avocado flesh in a bowl with a fork. Spread some avocado on each bread slice. Top 4 slices with vegetables and cheese. Place remaining bread on top.

• Step 3

Place sandwiches in a preheated panini press or frying pan over medium high-heat. Cook about 3 minutes until bread is browned on the outside.

 

Nutrition Facts

Per Serving:

416 calories; fat 19g; saturated fat 3.5g; carbohydrates 54g; insoluble fiber 15g; protein 15g; sodium 419mg; calcium 149mg.