3 Simple panini

Chicken, mozzarella, sun dried tomato and arugula panini.

Chicken, mozzarella, sun dried tomato and arugula panini. (Credit: Marge Perry)

Marge Perry

Newsday columnist Marge Perry Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts,

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TIP Cheese is the glue in a panino: Use half on top and half on the bottom for a sandwich that holds together really well.

CHICKEN, MOZZARELLA AND SUN-DRIED TOMATO PANINI

1 (8-ounce) baguette, slice horizontally and cut into 4 even lengths

1 tablespoon extra-virgin olive oil

8 ounces fresh mozzarella, cut into very thin slices

1/4 cup (4 whole) sun-dried tomatoes packed in oil, drained and chopped

2 cups arugula

2 cups (10 ounces) sliced roasted chicken breast

1. Lightly brush all the cut sides of the bread with olive oil. Onto the 2 bottom halves, layer half the mozzarella, then all the sun-dried tomatoes, arugula and chicken and then the rest of the mozzarella. Close the sandwiches.

2. Coat a grill pan or skillet with cooking spray (or lightly brush with additional oil) and heat over medium high. Place the sandwiches in the pan, working in batches, if necessary. Top with a second pan, and place a heavy object, such as a large can, in the second skillet for additional weight. Cook 2 minutes, or until the undersides are well marked or browned. Turn the sandwiches and repeat. Makes 4 servings

Nutritional analysis for each serving 492 calories, 39 g protein, 40 g carbohydrates, 3 g fiber, 19 g fat, 9 g saturated fat, 515 mg sodium

 

AVOCADO-AND-SWISS PANINI

8 slices whole-grain bread

1 tablespoon extra-virgin olive oil

4 ounces thinly sliced Swiss cheese

1 avocado, thinly sliced

2 large plum (Roma) tomatoes, thinly sliced lengthwise

2 cups baby spinach

1. Brush 1 side of each slice of bread with the oil. Top 4 slices with half the cheese followed by the avocado, tomato, spinach and the remaining cheese. Close the sandwiches.

2. Coat a grill pan or skillet with cooking spray (or lightly brush with additional oil) and heat over medium high. Place the sandwiches in the pan, working in batches, if necessary. Top with a second pan, and place a heavy object, such as a large can, in the second skillet for additional weight. Cook 2 minutes, or until the undersides are well marked or browned. Turn the sandwiches and repeat. Makes 4 servings

Nutritional analysis for each serving 355 calories, 14 g protein, 31 g carbohydrates, 6 g fiber, 20 g fat, 6 g saturated fat, 334 mg sodium

 

TURKEY, FETA AND CUCUMBER PANINI

To reduce the sodium, look for low-sodium sliced turkey breast; to reduce calories, the mayonnaise may be omitted.

2 tablespoons light mayonnaise

4 kaiser or hard rolls, split horizontally

1 cup crumbled feta (about 4 ounces)

1 (7-ounce) jar roasted peppers, drained

8 ounces sliced turkey breast

1/2 cucumber, seeded and cut lengthwise into thin strips

1. Spread the mayonnaise over the cut surface of the rolls. Place half the feta on the bottom halfs of the rolls; top with peppers, turkey, cucumber slices, and top with remaining feta. Close the rolls.

2. Coat a grill pan or skillet with cooking spray (or brush lightly with oil) and heat over medium high. Working in batches as necessary, place sandwiches in pan and top with a second heavy pan. Place a heavy object in second pan for additional weight and cook until sandwiches are well marked or browned on undersides, about 2 minutes. Turn sandwiches over and repeat. Makes 4 servings

Nutritional analysis for each serving 376 calories, 21 g protein, 39 g carbohydrates, 2 g fiber, 15 g fat, 7 g saturated fat, 1,463 mg sodium