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Grilled Veggie Panini

Amber Gray
This hot sandwich is perfect for a cool fall or winter day. Try serving with a small cup of our Lentil & Veggie Soup when the family is craving a sandwich and soup.
Prep Time 15 mins
Total Time 15 mins
Course Lunchbox Ideas
Servings 4 servings
Calories 520 kcal


  • 1 tablespoon olive oil
  • 8 asparagus spears chopped
  • 1/2 medium sweet onion thinly sliced
  • 1/2 medium red bell pepper thinly sliced
  • 1/2 cup sliced mushrooms
  • 2 tablespoons unsalted butter
  • 8 slices whole-wheat bread
  • 1/2 cup shredded lowfat mozzarella cheese
  • 8 basil leaves chopped
  • 1/4 cup low-fat Italian dressing


  • Heat oil in skillet over medium-high heat; add asparagus, onion, pepper and mushrooms. Season with salt and pepper to taste, and cook 8 minutes or until tender. Remove from heat.
  • Butter one side of each slice of bread. Place one slice of bread butter-side-down on skillet. Top with 1 Tbsp. cheese, basil, vegetables, 1 Tbsp. cheese and slice of bread with butter-side-up. Cook 2-3 minutes, or until browned. Flip and continue cooking 2 minutes, or until cheese is melted.
  • Serve with vinaigrette for dipping.


Calories: 520kcalCarbohydrates: 86gProtein: 20gFat: 21gCholesterol: 30mgSodium: 470mgFiber: 10g
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