Vegetable Panini On Pumpernickel Bread With Havarti Cheese Food

VEGETABLE PANINI ON PUMPERNICKEL BREAD WITH HAVARTI CHEESE

Vegetable Panini on Pumpernickel Bread With Havarti Cheese image

I'm not a vegetarian, but sometimes I crave meals with no meat. This is SO yummy! It is great for making at home or taking with you on a camping trip....just add the dressing right before cooking.

Provided by Melanie B.

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

pumpernickel bread
2 medium sized tomatoes, thinly sliced
2 red bell peppers, roasted, seeded, and peeled
1 small red onion, sliced
4 ounces havarti cheese
1 (15 ounce) can dark red kidney beans
1/2 cup white mushroom, sliced
1/3 cup balsamic vinaigrette dressing
1 garlic clove, minced finely
1 cup spinach leaves, cleaned and dried

Steps:

Slice the loaf of bread in half lengthwise. Hollow out the bread using your fingers to pull out the soft insides. You can keep the scrap bread to thicken soups or to use in a breakfast strata.
Combine the dressing with the minced garlic. Drizzle over the inside of the bread.
Layer remaining ingredients and add the top.
Toast in a Panini Press or on a grill pan with a heavy foil covered brick or other object. Cook just long enough for outside to become crisp and cheese to melt.
Enjoy!

Nutrition Facts : Calories 363.5, Fat 18.7, SaturatedFat 6.8, Cholesterol 28.9, Sodium 227.1, Carbohydrate 33.9, Fiber 10.3, Sugar 5.9, Protein 18

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