A great option for a meatless meal, this grilled panini sandwich features sautéed mushrooms, roasted red peppers, and gruyére cheese.
1 tablespoon butter
1 (8-ounce) package mushrooms, sliced
4 teaspoons Dijon mustard
8 (1-ounce) slices whole wheat bread
1/2 of 1 (10-ounce) bag fresh spinach
1/4 cup sliced roasted red bell peppers
1/4 cup chopped onion
1 cup shredded Gruyère cheese
2 tablespoons butter, melted
How to Make It
Heat butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté 5-6 minutes.
Spread mustard on 4 slices of bread; layer each with 6 spinach leaves, 1 tablespoon pepper, 1 tablespoon onion, 1/4 cup cheese, and 1/4 cup mushrooms. Top with remaining bread.
Brush melted butter over both sides of each sandwich. If using a skillet, heat a large nonstick skillet over medium-high heat; place sandwich- es in pan. Place another skillet on top of sandwiches; cook 2-3 minutes on each side until golden brown and cheese is melted. If using a panini maker, brush sandwiches with butter; place in machine, close, and cook 2 minutes or until done.