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Source: Campbell's Recipes
Tagged With: 2 servings
Veggie Panini
Served warm and oozing with melted cheese, this restaurant-style panini features Mediterranean vegetables like zucchini, peppers and plum tomatoes on whole grain bread.  It's easy to make, comforting and delicious.
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Serves: 2 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
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4 slices Pepperidge Farm® Very Thin Sliced Whole Grain White Bread
2/3 cup shredded lowfat mozzarella cheese
2 plum tomato, sliced
2/3 cup sliced mushrooms
2 small zucchini, cut lengthwise into slices
4 teaspoons fat free Italian salad dressing
2 roasted red pepper, cut into strips
Vegetable cooking spray

Top 2 bread slices with the cheese, tomato, mushrooms and zucchini.  Drizzle with the dressing.  Top with the pepper and remaining bread slices.
Heat the panini maker.  Add the sandwiches and cook for 5 minutes or until lightly browned and the cheese is melted.

Nutritional Values per Serving using Pepperidge Farm Very Thin Sliced White Bread: Calories 238, Total Fat 9g, Saturated Fat 4g, Cholesterol 20mg, Sodium 535mg, Total Carbohydrate 26g, Dietary Fiber 3g, Protein 15g, Vitamin A 32%DV, Vitamin C 31%DV, Calcium 30%DV, Iron 27%DV

Tip: If you don't have a panini maker you can use a grill pan or a 10-inch skillet.  Assemble the sandwich as directed above.  Heat the grill pan over medium heat.  Add the sandwich and cook until it's lightly browned on both sides and the cheese is melted.
Tip: This recipe can be halved to make 1 serving.

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