Achooooo

I thought I was coming down with something yesterday when I woke up. My throat hurt, my nose was stuffed up and I just felt congested. Throughout the day I felt a fever coming on and that really scared me because there isn’t anything I hate worse than a fever! I decided not to push it with a run in hopes that I wouldn’t have to call in sick at all this week. With it being cooler in Charlotte than usual and feeling like I might be sick, I was glad that the meal plan called for a warm veggie Panini. I also was craving some warm tomato soup and thankfully with the help of a nice and easy dinner (and some much needed sofa time) I am feeling tons better today!

Veggie Panini

Ingredients:

  • 1 Green Bell Pepper
  • 1 Tomato
  • Ran out of Mozzarella cheese ūüė¶ so I had to use White American
  • Olive Tapenade
  • Italian Bread (I’d use Chibatta over Italian)

Directions:

The directions are pretty obvious, especially if you have a Panini maker like us. If you don’t have one-I highly recommend. It’s a great way to make a sandwich more unique.

To make the Olive Tapenade: Combine Kalamata olives, capers, lemon juice, olive oil and pepper. Mix well. Refrigerate and use within two weeks. Use as spread.

For other great ideas on what to put in your pannini, here’s a great list!

  • Provolone cheese, fontina¬†cheese, sun-dried tomatoes, artichoke hearts, pre-saut√©ed red onion and mushroom, fresh basil and chopped olives.
  • Havarti¬†cheese (terrific in panino), mozzarella cheese, artichoke hearts, fresh tomatoes, and pesto spread.
  • Havarti-dill cheese, sliced onions, sliced tomatoes, sliced zucchini. If desired, try a sauce made with mayo, horseradish & mustard of choice. (Perhaps on Sourdough bread)
  • Sliced firm tofu, sliced, zucchini slices, red bell pepper slices, Swiss cheese, fresh spinach or basil leaves. Use a hearty panini bread that can stand up to the moisture in the tofu.
  • Plain hummus, baby spinach, grilled mushrooms, tomatoes, chopped onions, shredded aged cheddar cheese.
  • Whole-wheat pita pocket, vegetarian refried beans, sliced roasted red pepper, sliced olives, mild salsa, sliced cheddar cheese. Mexican flavor!
  • Sourdough bread, sliced zucchini, sliced yellow squash, sliced red bell pepper, provolone cheese, fresh basil leaves, mayonnaise. Drizzle of Italian dressing.
  • Spread pesto sauce inside of a baguette. Add mozzarella cheese. Super easy and fast!
  • Gorgonzola cheese, provolone cheese, sliced black olives, sliced green peppers, diced onion, fresh basil and Dijon mustard & mayonnaise spread.
  • Whole-wheat pita pocket, shredded mozzarella cheese, tomato slices, and mashed or sliced avocado.
  • Mozzarella cheese, cheddar cheese, sliced black olives, sliced green peppers, and pre-saut√©ed mushrooms.
  • Saut√©ed sliced onions (golden and slightly). Saut√©ed sliced mushrooms. Fill a pita with jack cheese, onions, mushrooms, tomatoes, and mozzarella cheese.
  • For a great, fast breakfast (or lunch or dinner), fill panini with scrambled eggs and cheese. Add veggies, mild green chilies, salsa, or condiments of choice.
  • Mozzarella cheese, pizza sauce, sliced black olives, sliced green peppers, and pre-saut√©ed mushrooms (or pizza filling of choice ‚Äď even pineapple).

 
 

 

 

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One response to this post.

  1. A Foreman grill does basically the same thing… that’s what I use, works like a charm!

    Reply

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