Recipe: Avocado and Veggie Panini With Pesto

Makes either 2 or 4 sandwiches.

Note: Look for an avocado that is just starting to soften around the stem, and let it sit out at room temperature until it gives a little to a gentle squeeze. If you prefer to use store-bought pesto, do so. If you use slices from a big, round loaf of whole-wheat bread, two sandwiches will be sufficient. If using a regular loaf, make four sandwiches. From Robin Asbell

• 10 oz. (or less, as preferred) frozen spinach, thawed

• Salt and pepper

• 3/4 c. fresh basil (see Note)

• 2 tbsp. pine nuts

• 1/2 garlic clove

• 6 large sun-dried tomato halves, soaked and drained

• 2 tbsp. shredded carrot

• 4 oz. shiitake mushrooms, stems removed

• Oil for grilling

• 4 large slices whole-wheat bread (see Note)

Directions

Wring out the thawed spinach until almost dry, then put in a bowl and season with a pinch of salt and pepper. Reserve.

To make pesto: In a food processor bowl, place the basil, pine nuts and garlic, and process until finely minced. Add 1/4 teaspoon salt and olive oil, and process, scraping down as needed to make a thick paste. Transfer to a small bowl and reserve.

Slice the sun-dried tomatoes in strips and reserve.

To prepare vegetables: Heat the panini grill or a heavy-cast iron pan over high heat. Brush the hot grill or pan with oil and place the shiitake caps on the grate and close the grill. Grill or sauté until the caps are softened and browned, about 4 minutes on high, longer if sautéeing. Transfer the hot mushrooms to the cutting board and let cool, then slice in strips.

Brush oil on the hot panini grill or large pan and place the sandwiches on the hot grate. Close and grill for about 5 minutes, until browned and warmed through.

Nutrition information per each of 4 sandwiches:

Calories305Fat15 gSodium500 mg

Carbohydrates34 gSaturated fat2 gTotal sugars5 g

Protein11 gCholesterol0 mgDietary fiber9 g