Portobello Mushroom Panini
Eggplant Panini
Chicken Panini with Provolone

Portobello Mushroom Panini 

2 large portobello mushrooms, sliced 

½ cup red pepper, sliced 

½ cup onion, sliced 

1 clove garlic, minced 

½ teas. Italian seasoning 

1 teas. olive oil 

2 slices Swiss cheese 

4 slices tomato 

4 slices Italian bread 

Preheat indoor grill or panini press to medium.  In a small bowl mix together the mushrooms, red pepper, onion, garlic, Italian seasoning and the olive oil.  Add the mushroom mixture to the grill and heat until tender.  Place the swiss cheese on top one slice of bread and add the mushroom/cheese mixture on top of the tomato.  Place the second slice of bread over the sandwich.  Spray the grill with cooking spray and place the sandwich on the grill or panini press and close lid.  Cook to desired doneness. Recipe makes 2 servings  Estimated WW Smart points Blue, Green or Purple is 9 per serving 

Eggplant Panini 

1 large eggplant 

4 slices French bread 

4 slices part skim milk mozzarella cheese 

2 tbsp. reduced fat pesto 

8 thin slices tomato 

olive oil spray 

salt and pepper to taste 

Slice the eggplant into ¼-inch thick slices.  Season the eggplant with salt and place the eggplant slices on a paper towel.  Set these slices aside for 30 minutes to allow some of the moisture to leave the eggplant.  Pat the eggplant dry with paper towels.  Preheat an indoor grill or panini press to medium.  Lightly spray the eggplant with olive oil spray and season with salt and pepper.  Place the eggplant on the hot grill and grill for 7-8 minutes, turning once half-way through.  Remove eggplant and set aside.  Place 3 slices of the grilled eggplant, 1 slice of cheese, ½ tablespoon of pesto and 2 slices of tomato on the bottom slice of bread for each sandwich.  Top each sandwich with the other slice of bread and lightly spray the tops of the bread with the olive oil spray.  Place the sandwich on the grill or panini press, close the lid and cook until the bread is toasted, and the cheese has melted.  Recipe makes 4 servings  Estimated WW Smart points Blue, Green, or Purple is 10 per serving 

Chicken Panini with Provolone 

2 thin cooked chicken cutlets (about 1 ¾ oz. each) 

2 slices reduced fat provolone cheese 

½ cup baby spinach leaves 

2 Tbsp. light mayonnaise 

1 teas. sriracha sauce (or to taste) 

4 slices ciabatta bread 

In a small bowl combine the mayonnaise and siracha sauce.  Preheat an indoor grill or panini press to medium.  Spread the mayonnaise mixture over the bread.  Place the cheese, chicken and spinach on one slice of the bread.  Top the sandwich with the second slice of bread.  Spray the tops of the bread with cooking spray.  Place the sandwiches on the grill or panini press and close the lid.  Cook until the bread is toasted, and the cheese has melted.  Recipe makes 2 servings  Estimated WW Smart points is 10 per serving