Grilled Vegetarian Panini with Mozzarella and Basil

This is a grilled vegetarian panini sandwich recipe made from mozzarella cheese, tomatoes and basil. You can think of this vegetarian panini like a bruschetta sandwich, as the ingredients and flavors are similar. If you don't have a panini press1 or a grill, you can use a regular skillet.

Ingredients:

* French bread
* mozzarella cheese
* sliced tomato
* fresh basil, minced
* olive oil

Preparation:
Pre-heat your grill, panini press3 or skillet to medium.

Slice your French bread on a bias cut. This panini sandwich would also taste great on sourdough bread.

Slice your mozzarella cheese about 1/4 inch thick, and cut the tomato into thin slices.

Assemble your panini by placing the mozzarella cheese on top of the bread, then add a single layer of tomatoes. Add about 1/2 tsp chopped fresh basil on each sandwich, and add the top layer of bread.

Lightly brush each side of your sandwich with olive oil and place on your grill or panini press.

Cook on each side for 3-4 minutes, or until cheese is melted.

Enjoy your grilled vegetarian panini! Scroll down for more vegetarian paninis and sandwiches to try.



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Fried Fish Sandwich

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

16 min

Level:

Easy

Serves:

4 servings

Ingredients

• Grapeseed oil, for frying
• 2 1/2 pounds fresh flounder fillets
• 3 tablespoons seafood seasoning, plus more for sprinkling
• 2 cups all-purpose flour
• 2 cups panko bread crumbs
• 3 eggs beaten
• Remoulade sauce, recipe follows
• 1 large French baguette, cut into 4 servings
• 12 tomato slices
• 8 romaine leaves, chiffonade
• 1 small red onion, sliced thin

Directions

Preheat oil in saute pan.

Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.

In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs.

Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to a paper towel lined platter.

Spread remoulade sauce on both sides of toasted bread with a rubber spatula. Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.

Remoulade Sauce:

• 1 teaspoon hot relish (recommended: Amish or Indian)
• 2 tablespoons capers
• 2 tablespoons Dijon mustard
• 2 teaspoons chopped fresh tarragon leaves
• 1/2 teaspoon chopped anchovies
• Freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 1/2 lemon, juiced
• 1 teaspoon hot sauce
• 1 1/2 cups mayonnaise

Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve.

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Cheddar-Jalapeño Quesadilla Salad

This fresh take on the traditional taco salad works well as a vegetarian main course.
Yield

4 servings
Ingredients

* Vinaigrette:
* 1/4 cup Dijon-Lemon Vinaigrette
* 2 tablespoons minced fresh cilantro
* 1 tablespoon lime juice
*

Quesadillas:
* 1 (15-ounce) can black beans
* 8 (6-inch) corn tortillas
* 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
* 3 to 4 tablespoons chopped pickled jalapeño peppers
* Cooking spray
*

Remaining ingredients:
* 6 cups chopped iceberg lettuce
* 2 cups chopped tomato
* 1 cup bottled salsa
* 1/2 cup chopped onion
* 1/4 cup low-fat sour cream

Preparation

To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside.

To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeño; top with remaining tortillas.

Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges.
Nutritional Information

Calories:
389 (29% from fat)
Fat:
12.4g (sat 4.9g,mono 4.2g,poly 1.5g)
Protein:
20.2g
Carbohydrate:
53.9g
Fiber:
8.5g
Cholesterol:
25mg
Iron:
3.9mg
Sodium:
985mg
Calcium:
424mg

Fried Bologna Sandwich Recipe

Fried Bologna Sandwich Recipe

10 min | 5 min prep

SERVES 1

* 2 slices white bread
* 1-2 slice bologna (depending on preference)
* 1/8 teaspoon oil
* 1 slice American cheese
* 1 tablespoon mustard

1. Put oil in a frying pan and heat to med. high.
2. Put slit in bologna from middle to all the way through the end.
3. Put bologna in heated oil.
4. Brown both sides.
5. Add cheese to top while last side is browning.
6. Spread mustard on both sides of bread.
7. Add bologna between slices and gobble it up!