Portobello Panini with Herbed Goat Cheese
- 1 medium ciabatta roll (an oval-shaped, dome-topped roll) or whole-wheat English muffin
- 2 tablespoons mild-flavored fresh goat cheese
- 2 tablespoons nonfat milk
- 2 tablespoons finely chopped mixed fresh herbs, such as basil, fennel fronds, and oregano
- 1 handful arugula (about 2 ounces)
- Freshly squeezed juice of 1/2 lemon
- 1 medium portobello mushroom cap, cleaned and sliced into 1/8-inch pieces
- 2 teaspoons olive oil
- Preheat a panini grill. (If you don't have a panini grill, use an outdoor grill, toaster oven, or frying pan. Then wrap a brick in foil and use it as a weight for pressing the sandwiches.)
- Using a serrated knife, remove the domed top of the ciabatta roll. Tip: Slicing the top off the ciabatta roll helps the ingredients meld better when they're heated. The roll should now be about 1 inch thick. Slice the roll horizontally. (If using an English muffin, skip this step.)
- Combine the goat cheese, nonfat milk, and herbs in a small bowl. Sprinkle with salt and freshly ground pepper to taste. Use a fork to blend thoroughly.
- Pour the lemon juice over the arugula and use your hands to toss.
- Season mushroom slices with the same herbs you used to flavor the goat cheese, and saute in oil for about 5 minutes. Lay the mushroom slices across the bottom half of the roll, and cover with arugula. Thinly spread the goat cheese on the top half of the roll.
- Grill the sandwich until the bread is golden brown and the cheese begins to melt, 2 to 3 minutes, and serve.
- Nutritional information is based on a 5-ounce ciabatta roll and includes 1/8 teaspoon of added salt.
Per serving: 592 kcal cal., 19 g fat (4 g sat. fat), 86 g carb., 8 g fiber, 8 g sugar, 21 g pro., 380 mg calcium, 8 mg iron. Percent Daily Values are based on a 2,000 calorie diet