FONTINA PANINI WITH SPINACH

Fontina Panini with Spinach image

Hot off the grill in 15 minutes, these Italian sandwiches require just six ingredients and make a great lunch or supper.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 4

Number Of Ingredients 6

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Ingredients

8 slices crusty Italian bread (1/2 inch thick)
2 tablespoons honey mustard
2 medium green onions, sliced (2 tablespoons)
1 cup loosely packed fresh spinach leaves
1/2 cup roasted red bell peppers (from 7-oz jar), drained, cut into strips
4 oz fontina cheese, cut into 1/8-inch-thick slices

Steps:

Heat closed contact grill or panini maker for 5 minutes. Meanwhile, spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread. Layer with spinach, roasted peppers, cheese and remaining bread slices.
Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.

Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 570 mg, Sugar 3 g, TransFat 1/2 g