I love Panini!! It is filling and gives a sense of eating healthy as it is grilled and filled with veggy goodness.
- Yellow/Zucchini Squash - 2 medium sliced thin
- Whole wheat sourdough bread - 8 Slices
- Shredded Cheese - 1 cup (I used Mexican 3 cheese blend).
- Salt - 1 table spoon (add per taste)
- Lunch meat (Turkey, ham, salami, chicken etc) - I used thinly shaved over roasted Turkey breast
- Hatch Chilies/Anaheim Chilies - 4 flat slices roasted, seeded and peeled (I used the bottled version of Hatch that my sister got me from New Mexico).
- Bell pepper - 8 flat slices roasted, seeded and peeled (I used the bottled version)
- Asparagus - 2 pounds. Tough ends trimmed
- Olive oil - 4 table spoons
- Garlic powder - 1/2 tea spoon
Heat the Panini maker. Grill the Yello/Zucchini Squash on the Panini maker on both sides and keep aside. This takes about 2 minutes on each side. Meanwhile, assemble the following. Bread, Grilled Squash, Lunch meat, roasted Hatch Chilies (omit this for the non-spicy version), roasted Bell pepper, dash of salt, cheese and another slice of bread. Sprinkle a few drops of oil on both sides of the bread. Now, place the assembled bread on the Panini maker and press the top griddle. Let it grill until the cheese has melted and the bread toasted. This takes about 5 minutes. Delicious Panini is ready to eat!
While prepping for the Panini, place the Asparagus, on a non stick baking sheet. Sprinkle some salt, olive oil and garlic powder. Place it in the toaster oven for 5 minutes on bake at 450 and 5 minutes on broil. The side of Asparagus is ready to eat.
- Hatch chilies could be hot. Use per taste. You can also use pickled and sliced Jalapeno instead of Hatch/Anaheim chilies.
- For the Veg version, omit the lunch meat. You can add more veggies like Mushrooms, tomatoes, etc.
- You can use a griddle instead of a Panini maker. You will need to press the panini with something heavy (like the lid of a cast iron pan).