Recipe courtesy of Maggie Latos
Veggie Sandwich Panini
Getting reviews...
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 218
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 288 mg
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 218
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 288 mg
Ingredients
Directions
- Grill the portobello mushroom, using olive oil if desired. Spread the hummus across the insides of both slices of bread. Add the mushroom and a few pieces of spinach. Place the sandwich in a panini grill for 1 to 3 minutes, depending on desired crispness. Remove and enjoy.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
