ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sausage-and-Spinach Panini

Yield 2 servings


  • Vegetable cooking spray
  • 1 (4-ounce) Italian-flavored turkey sausage link, cut in half crosswise
  • 4 cups torn spinach
  • 2 (1 1/2-ounce) French bread rolls
  • 1 garlic clove, halved
  • 1 teaspoon olive oil
  • 1/8 teaspoon ground red pepper
  • Dash of salt

Nutrition Information

  • calories 230
  • caloriesfromfat 29 %
  • fat 7.5 g
  • satfat 1.8 g
  • monofat 3.6 g
  • polyfat 1.7 g
  • protein 13 g
  • carbohydrate 28.1 g
  • fiber 5.2 g
  • cholesterol 23 mg
  • iron 4.5 mg
  • sodium 538 mg
  • calcium 137 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add sausage, and cook 10 minutes, turning occasionally.

  2. Remove sausage from skillet; carefully slice each piece in half lengthwise, cutting to, but not through, other side. Open the halves, laying sausage flat. Return sausage to skillet, placing cut sides down; cook 2 minutes or until sausage is done. Remove sausage from skillet; set aside, and keep warm. Add spinach to skillet; cover and cook 2 minutes or until wilted. Remove spinach from skillet; set aside, and keep warm.

  3. Slice each French bread roll in half horizontally. Rub cut sides of bread with garlic halves, and brush with olive oil. Coat skillet with cooking spray, and place skillet over medium-high heat until hot. Arrange bread, cut sides down, in skillet, and cook for 1 minute or until toasted.

  4. Divide spinach between bottom halves of bread, and sprinkle with pepper and salt. Top each sandwich with sausage, and cover with top halves of bread.