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First Lady's Roasted Vegetable Panini

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First Lady's Roasted Vegetable Panini

Eggplant                                   Tomatoes                                       
Red onion                                Yellow and zucchini squash             
Portobello mushrooms         2 tablespoons real mayonnaise
1 tablespoon pesto                olive oil
salt and pepper                      1 oz. Swiss and 2 oz. provolone cheese (sliced)
Ciabatta bread (sliced lengthwise)

  1. Preheat oven to 450 degrees.
  2. Cut tomatoes into 1/2 inch slices and other vegetables into 1/4 inch slices.
  3. Brush vegetables with olive oil, sprinkle lightly with salt and pepper.
  4. Place all on a baking sheet and bake in preheated oven for 10 minutes.
  5. While vegetables are cooking prepare mayo mixture by mixing mayonnaise with pesto. Spread a thin layer of the mayo mixture on the cut side of each slice of bread.
  6. When vegetables are done, remove from the oven and allow them to cool for a few minutes.
  7. Build the sandwich in the following order: slice of bread, provolone cheese, vegetables, Swiss cheese, roasted vegetables, provolone cheese, bread.  Press down firmly to hold sandwich together. 
  8. Grill sandwich on both sides in a skillet sprayed with nonstick oil spray.  Sandwich is done when cheese is melted.  Cut into halves. 
    2 Servings

                       Nutrition Information per Serving
Calories: 400     Carbohydrate:  30 grams        Protein: 16 grams
          Fat:  25 grams         Fiber:  4 grams         Sodium:  650 mg

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