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Baby Swiss Panini with Summer Squash, Fresh Mint and Chile

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INGREDIENTS

  • 2 small zucchini or yellow summer squash
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. crushed red chile pepper flakes
  • 1 to 2 Tbsp. chopped fresh mint leaves
 

DIRECTIONS

  • 1

    Cut squash diagonally into 1/2-inch thick slices. Toss with oil and chile flakes; season to taste with salt and freshly ground black pepper. Arrange in one layer in preheated panini pan. Close press; cook 3 minutes or until squash is seared and tender.

  • 2

    Slice off the tops of the ciabatta rolls; save for another use. The rolls should now be 1-inch thick. Split the rolls horizontally. Turn bottom halves up and top with 2 slices cheese, squash mixture, mint and remaining cheese. Close sandwiches with top halves of ciabatta rolls. Brush lightly with additional olive oil, if desired.

  • 3

    Cook sandwiches in preheated panini maker or on gas grill for 4 to 5 minutes, turning once, until cheese is melted and bread is golden brown.

Baby Swiss Panini with Summer Squash, Fresh Mint and Chile
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Yield: Serves: 2

HELPFUL HINTS

  • * 4 large slices multi-grain or whole wheat bread may be substituted.
 

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See Nutrition Facts

Serves: 2

Amount Per Serving

Calories 425

Total Fat 30.8g

Saturated Fat 11.6g

Trans Fat 15.7g

Polyunsaturated Fat 2.0g

Cholesterol 53mg

Sodium 326mg

Carbohydrates 16g

Protein 22g

Dietary Fiber 4g

Vitamin A 54%

Vitamin C 6%

Calcium 659%

Iron 9%