Havarti Cheese and Pepper Panini
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 403 |
| pro | 17 g |
| total fat | 22 g |
| sat. fat | 11 g |
| carb | 37 g |
| fibre | 2 g |
| chol | 51 mg |
| sodium | 648 mg |
| % RDI: | - |
| calcium | 33 |
| iron | 18 |
| vit A | 34 |
| vit C | 100 |
| folate | 39 |
Ingredients
Preparation
Brush cut sides of panini bottoms with oil; cover with half of the cheese. Top with arugula, red peppers then remaining cheese. Cover with panini top.
Cook in panini press on medium-low heat until buns are toasted and cheese is melted, about 6 minutes. (Or cook in skillet, turning once and pressing to flatten.)
Additional information :
Variation
Grilled Havarti Cheese and Pepper Sandwiches: Substitute 8 slices whole grain bread for the panini. Heat 1 tsp (5 mL) vegetable oil or butter in large nonstick skillet or grill pan over medium-low heat; cook sandwiches, pressing with spatula and turning once, until bread is crusty and cheese is melted.
Source : Canadian Living Magazine: May 2006
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