This is a colorful grilled sandwich bursting with Mediterranean goodness. Tricolore toppings—red pepper, spinach, and mozzarella—are a nod to the Italian flag in this pressed veggie burger that is a guaranteed crowd-pleaser. If you like things spicy, add some red pepper flakes to the olive oil and garlic mixture used to brush the rolls. Substitute fresh arugula for the spinach for a peppery note. Though a spatula works well, a cast iron grill press is a terrific tool to have for making pressed sandwiches on the grill. It weighs down the sandwich while it cooks so you can keep your hands free for other tasks.
Ingredients
1 spray cooking spray
1 whole-wheat sandwich thin
½ tsp olive oil, extra virgin
⅛ tsp garlic salt
1 vegetarian burger (with 2g fat or less)
¼ cup shredded part-skim mozzarella cheese
½ cup fresh baby spinach
¼ cup roasted red peppers (packed in water), (about 1/4 roasted red pepper, cut into 2 pieces)
⅛ tsp Kosher salt
Instructions
Spray stove-top grill pan or large nonstick skillet with cooking spray and place over medium-high heat.
Add veggie burger patty and grill, turning as needed, until browned and heated through about 10 minutes. Remove to a plate.
Combine olive oil and garlic salt in a small cup. Brush outside of the roll with oil mixture.
Top roll bottom with ¼ cup cheese. Then top with a grilled patty, baby spinach, and roasted red pepper. Season red pepper with salt. Top with roll top.
Heat same grill pan or skillet over medium-high heat and grill panini, pressing down occasionally with a metal spatula, turning once until lightly toasted and cheese melts, about 2 minutes per side.
Notes
Yields 1 panini. If weather permits, save the cleanup and make it on an outdoor grill.
