PREP: 10 minutes | COOK: 4-6 minutes | YIELD: 2 servings

Who wouldn’t want to dine on delicious panini complete with sun-dried tomatoes, olives, mozzarella, spinach and toasted bread? Best of all, these quality ingredients provide the nutrients the body needs to function at its best. Just writing this is making me hungry! I hope you’re ready to dig in!

4 slices rustic whole grain bread

4 Tbsp (60 ml) Sun-Dried Tomato Olive Tapenade (see ch. 2) or store-bought Clean olive tapenade

4 oz (113 g) fresh mozzarella, thinly sliced

1 medium tomato, sliced

1 cup (240 ml) baby spinach

Preheat panini press, or heat a grill pan on medium low. Spread 1 Tbsp (15 ml) tapenade on each slice of bread and place mozzarella slices over tapenade. On bottom half of each sandwich, lay tomato slices, top with spinach and close sandwich.

If using a panini press, place sandwiches inside, close lid and cook until inside is hot and cheese is melted.

If using a grill pan, place sandwiches in pan, and place a skillet on top to gently press them down. Cook until bread has grill marks and cheese is starting to melt, about 2 or 3 minutes. Turn over, place skillet back on panini and cook until inside is hot and cheese is completely melted, 2 or 3 minutes longer. Serve immediately.

NUTRITIONAL VALUE PER PANINI:

Calories: 345 | Calories from Fat: 131 | Protein: 24 g | Carbs: 32 g | Total Fat: 14 g | Saturated Fat: 7 g | Trans Fat: 0 g | Fiber: 6 g | Sodium: 797 mg | Cholesterol: 36 mg