3 Simple panini in a pan

TIP Any of these panini can be made with sliced sandwich bread, in which case it may need to cook over medium, rather than medium-high, heat.

A warm sandwich makes the focus of a hearty and satisfying dinner; serve with a salad or cup of soup for a complete meal.

MEDITERRANEAN CHICKEN PANINI

8 (1-ounce) slices Italian bread

4 teaspoons light mayonnaise

1 cup crumbled feta (4 ounces)

1/4 cup pitted Kalamata olives, chopped

10 ounces cooked, sliced chicken breast (about 2 cups)

1/2 cup sweet salad peppers (or prepared roasted peppers)

2 small Persian cucumbers, sliced (about 6 ounces)

4 sun-dried tomato halves, chopped

1 tablespoon olive oil

1. Lay bread out on work surface; spread top of each slice thinly with mayonnaise. Set 4 of the slices aside. Sprinkle half the feta on remaining 4 slices; top with olives, chicken, salad peppers, cucumber slices and sun-dried tomato. Sprinkle with remaining feta and close sandwiches.

2. Brush olive oil in large, nonstick pan and heat over medium high. Add sandwiches and place heavy skillet on top of them; press down and cook for 2 to 3 minutes, until sandwiches are lightly browned on undersides. Turn and again weight and press with skillet. Cook another 2 to 3 minutes, until undersides are browned and cheese is melted. Remove and serve immediately. Makes 4 servings.

Nutritional analysis for each serving 516 calories, 34 g protein, 49 g carbohydrates, 4 g fiber, 21 g fat, 8 g saturated fat, 1,365 mg sodium

ROAST VEGETABLE-AND-MOZZARELLA SANDWICH

8 ounces zucchini, cut diagonally across into 1/4-inch slices

8 ounces yellow squash, cut diagonally across into 1/4-inch slices

1 red bell pepper, cut into 8 pieces

4 (1/4-inch-thick) slices red onion

2 tablespoons olive oil, divided

2 tablespoons balsamic vinegar, divided

1/2 teaspoon salt

1/2 teaspoon dried basil

8 (1-ounce) slices sourdough bread

1 cup arugula or baby spinach

6 ounces mozzarella, cut into 8 slices

8 basil leaves

1. Preheat oven to 450 degrees. Coat 1 large (or 2 medium) baking sheet with cooking spray.

2. Combine zucchini, yellow squash, red pepper and onion in a large bowl; toss with 1 tablespoon of the olive oil, 1 teaspoon of the balsamic, salt and dried basil. Place vegetables on the baking sheet pan in a single, uncrowded layer, and roast, tossing occasionally, until lightly browned and crisp-tender, about 25 minutes.

3. Place 4 slices of bread on your work surface; brush the tops of each with the remaining balsamic. Top with the arugula (or spinach); add a layer each of zucchini, yellow squash, red pepper, onion and finish with a top layer of the mozzarella. Close the sandwiches.

4. Coat grill pan with cooking spray and heat over medium-high. Add sandwiches, pressing down lightly with palm of your hand. As they begin to cook, brush the remaining olive oil over the tops of each. Grill until the sandwiches are lightly toasted and browned on undersides, about 3 minutes. Turn sandwiches over and top with a heavy skillet. Cook another 3 to 5 minutes, or until cheese is melted and the undersides are golden brown. Cut each sandwich in half and serve immediately. Makes 4 servings.

Nutritional analysis for each serving 394 calories, 16 g protein, 40 g carbohydrates, 3 g fiber, 19 g fat, 8 g saturated fat, 930 mg sodium

CHEESESTEAK PANINI

2 tablespoons olive oil, divided

1 cup thinly sliced onion

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon black pepper

4 ounces sliced provolone

1 (8-ounce) baguette, cut across into 4 equal lengths and split horizontally

8 ounces thinly sliced deli roast beef

1. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high. Add the onion, peppers, oregano, salt and pepper and cook, stirring occasionally, until the vegetables are soft, 7 to 8 minutes. Remove from pan and wipe skillet clean.

2. Place half the cheese on the bottom half of the 4 sections of bread and top with the vegetable mixture and the roast beef. Finish with a final layer of cheese and close the sandwiches.

3. Heat remaining 1 tablespoon of olive oil in the skillet over medium-high. Add the sandwiches and place a large, heavy skillet on top; press down. Cook for 3 to 4 minutes, until the undersides are light brown and the cheese has begun to melt. Turn and repeat, cooking another 3to 4 minutes, until cheese is melted. Serve immediately. Makes 4 servings.

Nutritional analysis for each serving 471 calories, 27 g protein, 54 g carbohydrates, 4 g fiber, 16 g fat, 6 g saturated fat, 1,228 mg sodium