First Lady's Roasted Vegetable Panini

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