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Photo of Bruschetta Panini by WW

Bruschetta Panini

9
9
9
SmartPoints® value per serving
Total Time
22 min
Prep
8 min
Cook
14 min
Serves
1
Difficulty
Easy
This is a colorful grilled sandwich bursting with Mediterranean goodness. Tricolore toppings—red pepper, spinach, and mozzarella—are a nod to the Italian flag in this pressed veggie burger that a guaranteed crowd-pleaser. If you like things spicy, adds some red pepper flakes to the olive oil and garlic mixture used to the brush the rolls. Substitute fresh arugula for the spinach for a peppery note. Though a spatula works well, a cast iron grill press is a terrific tool to have for making pressed sandwiches on the grill. It weighs down the sandwich while it cooks so you can keep your hands free for other tasks.

Ingredients

cooking spray

1 spray(s)

olive oil

½ tsp, extra virgin

garlic salt

⅛ tsp

vegetarian burger (with 2g fat or less)

1 item(s)

Arnold Sandwich Thins 100% Whole wheat rolls

1 roll(s)

shredded part-skim mozzarella cheese

¼ cup(s)

fresh baby spinach

½ cup(s)

roasted red peppers (packed in water)

¼ cup(s), (about 1/4 roasted red pepper, cut into 2 pieces)

kosher salt

⅛ tsp

Instructions

  1. Spray stove-top grill pan or large nonstick skillet with cooking spray and place over medium-high heat.
  2. Add veggie burger patty and grill, turning as needed, until browned and heated through, about 10 minutes. Remove to a plate.
  3. Combine olive oil and garlic salt in small cup. Brush outside of roll with oil mixture.
  4. Top roll bottom with ¼ cup cheese. Then top with a grilled patty, baby spinach and roasted red pepper. Season red pepper with salt. Top with roll top.
  5. Heat same grill pan or skillet over medium-high heat and grill panini, pressing down occasionally with a metal spatula, turning once, until lightly toasted and cheese melts, about 2 minutes per side.

Notes

Yields 1 panini. If weather permits, save the cleanup and make on an outdoor grill.

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