PREP: 20 minutes COOK: 2 minutes per batch MAKES 4 sandwiches
4 cups spinach
8 slices whole wheat bread; four 6-inch whole wheat hoagie buns, split; or 2 whole wheat pita bread rounds, halved crosswise and split horizontally
1 medium tomato, cut into 8 slices
1⁄8 teaspoon salt
1⁄8 teaspoon ground black pepper
1⁄8 cup thinly sliced red onion
2 tablespoons shredded fresh basil
1⁄2 cup crumbled reduced-fat feta cheese (2 ounces)
Olive oil nonstick cooking spray
1 Divide 2 cups of the spinach among 4 of the bread slices. Add tomato slices; sprinkle with salt and pepper. Arrange red onion and basil on top of tomato slices; sprinkle with cheese. Top with the remaining 2 cups spinach and the remaining 4 bread slices, pressing firmly.
2 Lightly coat an electric sandwich press, a covered indoor grill, a grill pan, or an extra-large nonstick skillet with cooking spray. Preheat sandwich press or indoor grill according to the manufacturer’s directions or heat grill pan or skillet over medium heat.
3 Place sandwiches, in batches if necessary, in the sandwich press or indoor grill. Cover and cook for 2 to 3 minutes or until bread is toasted and cheese is melted. (If using a grill pan or skillet, place sandwiches in pan. Weight sandwiches down with a heavy skillet. Cook for 1 to 2 minutes or until bread is toasted. Turn sandwiches over, weight down, and cook for 1 to 2 minutes more or until bread is toasted and cheese is melted.)
PER SANDWICH: 174 cal., 5 g total fat (2 g sat. fat), 5 mg chol., 597 mg sodium, 27 g carb., 5 g fiber, 10 g pro.
Vegan Icon make it vegan
Substitute crumbled feta-flavor soy cheese for the feta cheese.
