Veggie Burger

I've grown to love veggie burgers over the past several years. It all stemmed from my college anatomy class. I won't go into any details (this is a food blog, after all), but let's just say that it turned me away from eating red meat for the better part of 5 years. My sweet mom would make a separate pot of vegetable/beef soup, spaghetti sauce, and other beef meals just for me. I'm sure she's glad those days are over (I know my husband is glad those days are over).

Even though we eat beef burgers quite a bit, I still enjoy eating a good hearty veggie burger. I'm so lucky to have a husband that's willing to try new things... even if it means trying a veggie burger. To my surprise, he actually loved eating this. He even said that he would be happy eating this on a weekly basis, and I agree. I think the only change I will make next time is to add a chopped jalapeno. We have some growing in our garden, and I'm kicking myself now because I didn't think to add this.
Serve with baked onion rings, baked french fries, or potato chips.

Black Bean Burgers

Ingredients:
3/4 cup panko bread crumbs
3 Tablespoons, plus 2 teaspoons olive oil, divided
2 cans black beans, rinsed and drained, divided
2 large eggs
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 red or orange bell pepper, stemmed, seeded and finely diced.
1/4 cup fresh cilantro, minced
1 shallot, minced

Directions:
Place a medium skillet over medium-high heat. Combine the panko with 2 teaspoons of olive oil and mix with a fork to blend. Add the mixture to the skillet and toast the panko, stirring frequently, until light golden brown. Remove from the heat and let cool to room temperature.

Place 2 1/2 cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. In a separate bowl, combine the eggs, 1 tablespoon of the oil, cumin, salt and cayenne. Whisk to blend. Add the egg mixture, toasted panko, the remaining 1/2 cup beans, bell pepper, cilantro and shallot to the bowl with the mashed beans. Stir together until evenly combined.

Divide the mixture into 6 equal portions. Lightly pack into 1-inch thick patties.
At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.
Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook 4-5 minutes on each side. Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties. Serve warm.

Source: Annie's Eats

Pressed Caprese Sandwich

My mom came to visit us last month on the weekend of the 4th. Aubrey and I had the idea of going to Fairhope to watch fireworks and listen to the Fairhope symphony play patriotic music in the park (well, I guess it was more of my idea..... or maybe all my idea). I was so excited to pack a picnic, and I thought long and hard about what I wanted to make. Aubrey had never been to a pops in the park, so he didn't really know what to expect. He thought I was going overboard packing a picnic, but he had a huge look of relief when we got to the park and saw hundreds of people that also had a picnic.

We all enjoyed the sandwich. Although this is better served warm, it traveled fairly well in a picnic basket. I wrapped each piece in aluminum foil and put them in the bottom of the basket to help flatten it further. This sandwich is probably one of my top favorite sandwiches of all times. I love the crispiness that the Ciabatta bread gives, and I can't ever resist the combination of tomatoes, mozzarella and basil.


Pressed Caprese Sandwich

Ingredients:
1 Ciabatta loaf
Olive oil
Balsamic Vinegar
1 ball of fresh Mozzarella, sliced into 1/4-inch slices
2 tomatoes, sliced into 1/2-inch thick slices
Several basil leaves
Salt and pepper

Directions:
Preheat oven to 400-degrees. Place a piece of parchment paper on a baking sheet.

Slice the Ciabatta loaf in half, lengthwise. Brush olive oil onto the inside of the top and bottom slices of Ciabatta.

Layer the following ingredients in this order: mozzarella slices, tomatoes, and basil. Sprinkle with salt and pepper and drizzle with a little bit of balsamic vinegar. Top with the other half of bread, and place the sandwich on the baking sheet.

Place something heavy and oven-proof on top of the sandwich. You can use a brick wrapped in foil, or a heavy baking dish.... get creative. Place the heavy object on top of the sandwich, and bake for 15 minutes. Remove the heavy object from the top of the sandwich, and brush the top of the sandwich with olive oil (you could also use olive oil spray, which is what I did). Bake an additional 5 minutes, or until cheese is melted.

Remove from oven and let cool for about 5 minutes. Use a serrated knife to slice into 4 equal slices.

Source: Taste and See Original (inspired by my mom's warm sandwiches)

Beef and Mushroom Sloppy Joes

I actually have lots of recipes to share on my blog. I've been MIA for a few weeks since our old computer crashed. Thankfully I was able to get my pictures off before it took it's last breath, but it's always a pain to have to load programs and such onto a new computer.

I made these sloppy joes tonight, and we devoured them. I really think that adding the chopped mushrooms is a genious way to "bulk" things up. I admit that I was skeptical during the cooking process. I was thinking that there were too many mushrooms and that they were going to alter the flavor. Boy, was I wrong! I couldn't even tell there were mushrooms in there. I'm definitely going to use this trick next time I make taco salad.


Beef and Mushroom Sloppy Joes
Ingredients:
1 Tablespoon olive oil
12 ounces ground sirloin
2 (8-ounce) packages pre-sliced cremini mushrooms (I used Baby Bella)
1 small onion, chopped
3 garlic cloves, minced
1/2 cup tomato paste
1 Tablespoon minced fresh oregano
2 Tablespoons red wine vinegar
2 Tablespoons Worcestershire sauce
1 Tablespoon molasses
1/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon hot sauce
4 (2-ounce) Kaiser rolls or hamburger buns, toasted

Directions:
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.

While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns.

Yield: 4 servings (serving size 1 sandwich)

Nutritional Info (per serving): 439 calories; 14.7g fat; 27.3g protein; 49.2g carbs; 4g fiber; 55mg cholesterol; 6.1mg iron; 160mg calcium

Source: Cooking Light June 2011

Onion-Smothered Italian Burgers

There are thousands of different ways to make a burger stand out, if you know what I mean. I love a plain hamburger, but sometimes I just want it to have a little bit of "umph." This burger is definitely packed with flavor, and the onions are absolutely amazing. I'll probably use this recipe for onions in the future. These were also just as good (if not better) re-heated the next night.

Onion-Smothered Italian Burgers
Ingredients:
1 teaspoon olive oil
2 cups thinly sliced Vidalia or other sweet onion
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon balsamic vinegar
3 Tablespoons preshredded fresh Parmesan cheese
2 Tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1 pound ground beef, extra lean
Cooking spray
4 (1 1/2 ounce) hamburger buns

Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add onion, sugar, salt, and pepper to pan. Cook 6 minutes or until lightly browned, stirring occasionally. Add vinegar to the pan; cook 30 seconds, stirring constantly.

Combine cheese and next 5 ingredients (through beef) in a medium bowl; shape meat mixture into 4 (3-inch) patties. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan. Cook 5 minutes on each side or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each patty with 1/4 cup onion mixture and top half of each bun.
Yields 4 burgers (4 servings)

Nutritional info (per serving): 330 calories; 8.9g fat; 4mg iron; 65mg cholesterol; 142mg calcium; 33.7g carbs; 541mg sodium; 28.9g protein; 2.9g fiber

Source: Cooking Light, August 2008

Cajun Turkey Sliders

I have found an amazing healthy burger that will make my man slap his mama (in a good way). These are even delicious left over the next night. Ground turkey has a tendency to be a dry when cooking, but these were very moist. I felt like I was indulging in a sinful burger, but these are actually very healthy. I love the idea of mixing chopped vegetables inside. I'll definitely make these many more times in the future.
The original recipe calls for 1 pound of ground turkey made into 4 burgers (quarter-pounders), but I decided to make sliders. I used 1.25 pounds of ground turkey since that's the only way I could purchase it at my grocery store, and I was able to make 11 sliders.

Cajun Turkey Sliders
Ingredients:
1 pound ground turkey
1/2 medium green bell pepper, cored, seeded and finely chopped
3 ounces white mushrooms, shredded (about 1 cup shredded)
1 egg
2 Tablespoons Panko bread crumbs
2 Tablespoons ketchup
1 Tablespoon dried minced onion
2 teaspoons Cajun seasoning
1 teaspoon garlic powder
Burger/slider buns
Burger condiments

Directions:
Preheat broiler. Spray a broiler pan with nonstick cooking spray. I used a cookie rack on top of a cookie sheet since I don't have a broiler pan.

In a large bowl, mix together turkey, green pepper, mushrooms, egg, bread crumbs, ketchup, minced onion, Cajun seasoning and garlic powder. Form into burgers or mini-burgers (sliders).

Place burgers on the prepared broiler pan or cookie rack on top of pan and broil for about 5 minutes on each side or until internal temperature reads 160-degrees on an instant-read thermometer (or no longer pink/raw in the middle).

Make individual burgers with the condiments you like.

Source: adapted from Parents online

Greek Chicken and Slaw Pita

This is always what I order when I go to Zoe's Kitchen. I tried to recreate my own version of this pita, and I think it turned out quite delicious. I used chicken tenders, but you could use regular chicken breasts and slice them thin after cooking. This will definitely be a meal that I repeat again and again.

Ingredients:
1 cup Greek Slaw, divided
8 chicken tenders
Greek seasoning
4 pita pocket

Directions:
Season the chicken tenders with Greek seasoning. Coat a grill pan or nonstick skillet with olive oil and heat pan on medium. Cook chicken a few minutes on each side until cooked throughout. Put 2 chicken tenders inside each pita pocket and top with 1/4 cup Greek law.

Source: Inspired by Zoe's Kitchen

Greek Slaw

Zoe's Kitchen is a Greek restaurant that I'm obsessed with right now. I travel for business a good bit, and I always eat there for dinner. I love it! They make their own amazing dressing out of red wine vinegar, oil, and Greek spices. I recently bought a bottle so I could recreate their slaw. My mom told me that I could recreate Zoe's slaw by mixing a bag of chopped cabbage and chopped green onions with some of their dressing and some feta cheese. I followed her directions, and it turned out just right! It's much better once the slaw has a chance to marinate for several hours.


Ingredients and Directions:

Place chopped cabbage in a large bowl. Drizzle the dressing on top of the cabbage, and sprinkle feta cheese and about 1 cup chopped green onions on top. I also added a little black pepper. Stir to combine and let slaw marinate in the fridge for several hours or overnight. Enjoy!

Source: Inspired by Zoe's Kitchen

Roast Beef Panini

I have a new-found love for paninis. Not only are they delicious, but they are the perfect thing to make when you've had a busy day. In no time at all, you have a warm sandwich with endless possibilities of flavors.
This particular sandwich had a combination of spicy, sweet, and smoky flavors with every bite. The hot pepper jelly was both spicy and sweet, and the Gouda cheese gave a nice smoky flavor. The Dijon mustard also gave a nice punch of heat to the sandwich. Aubrey compared it to the heat that Wasabi has. Instead of burning your mouth, it burns your nose. I'm not sure how, but it does!
My grocery store didn't have watercress sprigs, so I used bean sprouts (Oh, how I love bean sprouts!).


Ingredients:
8 Tablespoons sweet- or hot-pepper jelly
8 slices whole-grain bread
2 teaspoons Dijon mustard
2 ounces smoked Gouda cheese, shredded
1/2 pound thinly sliced deli roast beef
1 cup watercress sprigs or bean sprouts
Olive oil cooking spray

Directions:
Spread 1 tablespoon jelly evenly on each of 8 slices of bread. Spread each of 4 slices with 1/2 teaspoon mustard (a little of this goes a long way) on top of the jelly; sprinkle Gouda evenly on the same 4 slices. Tip the remaining slices evenly with the thinly sliced roast beef and the watercress sprigs (or bean sprouts). Combine the bread slices to create 4 sandwiches.

Heat a panini press or a grill pan coated lightly with olive oil cooking spray. Grill the sandwiches in batches, with the press closed, for 2-3 minutes per side. If using a grill pan, cook the sandwiches over moderately high heat with a heavy skillet on top of the sandwiches, pressing down, 2-3 minutes per side or until golden. Halve the sandwiches, and serve immediately.

Nutritional Info (per serving): 384 calories; 9g fat; 59mg cholesterol; 166mg calcium; 49g carbohydrate; 419mg sodium; 27g protein; 4g fiber; 3mg iron

Source: adapted from Health Magazine October 2009

Prosciutto, Fontina, and Fig Panini

My grandfather and Aubrey's grandmother each gave us a jar of fig preserves this summer. We've been enjoying the preserves on toast, but I wanted to try something different.
Cooking Light's website had this panini recipe, which was perfect since I'd just bought a grill pan with panini press. Aubrey and I were really pleased with the combination of flavors. The fig preserves and fontina cheese really work well together. Before this, I'd never tasted fontina cheese. To me it tastes like a mix between Swiss cheese and sharp white cheddar.

I whisked together olive oil and balsamic vinegar and added a little of the fig preserves for a good vinaigrette dressing to top a baby arugula salad.

Ingredients:
8 slices Italian bread
4 ounces very thinly sliced prosciutto
1 1/4 cups (4-ounces) fontina cheese, shredded
1/2 cup baby arugula leaves
1/4 cup fig preserves
Olive oil-flavored cooking spray

Directions:
Preheat panini grill.
Top each of 4 bread slices evenly with prosciutto, fontina cheese, and arugula. Spread 1 tablespoon fig preserves evenly over 1 side of each of remaining 4 bread slices. Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired.

Nutritional Info: 345 calories; 13g fat; 2mg iron; 50mg cholesterol; 202mg calcium; 37.1g carbohydrates; 951mg sodium; 18.2g protein; 1.4g fiber

Source: adapted from Cooking Light

Mushroom and Swiss Sliders with Spicy Fry Sauce

I really enjoy eating sliders; more so than a regular sized burger. I'm not sure if it's because I can get away with eating more than one hamburger or if it's because they are so cute.
Just because these burgers are cute doesn't mean they can't pack a punch of flavor in your mouth. The spicy fry sauce is the perfect addition to these sliders, and it gives the flavor a little "kick." I'll definitely make these over and over.

Ingredients:
1 serving of spicy fry sauce
4 Tablespoons butter
1/2 whole medium onion, finely diced
8 ounces, weight white mushrooms , chopped finely
1/2 cups white or red wine (optional)
Salt and pepper
2 pounds ground beef
Worcestershire sauce
4 Tablespoons heavy whipping cream
6 slices Swiss cheese, cut into four squares each
8 whole dinner (slider) rolls, split

Directions:
Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), 4 dashes Worcestershire, salt and pepper. Cook for several minutes over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.

Mix ground beef, heavy cream, 4 dashes Worcestershire, salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook.

In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip.

Spoon generous portions of mushroom mixture on each patty, then top the one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.

Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.

Source: Pioneer Woman

Mushroom and Sweet Onion Cheesesteaks

Last night, we were watching Man Vs Food on the Travel Channel.... one of our favorite shows. This particular episode challenged Adam Richman to eat a Philly Cheesesteak that was about the size of my left leg. Even though I kinda get grossed out looking at Adam stuff his face with all kinds of foods, I was oddly craving a cheesesteak after this episode. I used a lightened recipe to create something that was filling and delicious.

Ingredients:
2 teaspoons olive oil, divided
12 ounces top round steak, cut into thin strips
1 1/2 cups thinly vertically sliced sweet onion
1 teaspoon minced garlic
1 (8-ounce) package presliced mushrooms
1/4 cup Marsala cooking wine
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded reduced-fat cheddar cheese
4 (2-ounce) ciabatta rolls

Directions:
Heat a nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add steak to pan; cook until browned, turning occasionally. Remove steak from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; saute 1 minute, stirring occasionally. Add mushrooms; saute 6 minutes. Stir in wine; cook until liquid evaporates (about 1 minute). Add bell peppers; saute 4 minutes. Return steak to pan. Stir in Worcestershire, salt and pepper; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle mixture with cheese; stir until cheese melts. Divide mixture evenly among rolls.

Yield: 4 servings (serving size: 1 sandwich)

Nutritional Info: 419 calories; 15.7g fat; 65mg cholesterol; 343mg calcium; 35.6g carbs; 660mg sodium; 35.3g protein; 3.4g fiber; 3.7mg iron

Source: Adapted from Cooking Light

Fried Green Tomato BLTs

My mom came to visit this weekend, and I wanted to make something that I knew she would like. I found a recipe for BLT sliders, but I wanted to twist the recipe a bit since we had some green tomatoes. We made fried green tomatoes to go on top of a turkey bacon and green leaf lettuce on a roll. We also had some fresh red tomatoes. They were so good, and the rolls turned out perfectly. I'll probably use this roll recipe for dinner rolls, too! We're even having these sliders for lunch today.

Ingredients:
BLT Sliders
Kitchenaid 60-Minute Dinner Rolls (recipe below)
Red or fried green tomatoes
Green Leaf lettuce
Crispy Bacon
Hellmann's Canola mayonnaise
Salt & freshly ground black pepper, to taste

Directions:
Fried Green Tomatoes
In a ziplock bag, mix up white corn meal with salt and pepper. Peel the green tomatoes, and place them in the ziplock bag to cover the tomatoes. Fry for a few minutes on each side in oil.

BLT Assembly
Put mayo on both sides of the roll. Layer lettuce, 1 piece of bacon (cut in half), and tomato in the roll.


Kitchenaid 60-Minute Dinner Rolls
makes 24 rolls

Ingredients:
1/2 cup fat-free skim milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons butter
7 teaspoons instant yeast (roughly 3 packages of dry active yeast)
1 1/2 cups warm water
6 cups all-purpose flour

Directions:
In a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm.

Dissolve yeast and a pinch of sugar in warm water in a warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour to yeast mixture, and using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch. If needed, knead by hand for an additional minute to make sure all ingredients are well combined and do is smooth and elastic.

Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes.

Turn the dough onto a lightly floured surface, and divide into 24 equal pieces. Form each piece into a ball, and place in two greased 9x13 pans. (I'm sure you could also bake these on a greased or parchment lined baking sheet as well.) Cover the pans with dish towels, and let the dough rise for about 15 minutes.

Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from the oven and brush the tops with melted butter (2 tablespoons is perfect for 24 rolls), then return them to the oven for an additional minute. Remove the rolls from pans immediately, and cool on wire racks.

Once completely cool, store in an air-tight container. You can also freeze the rolls, if desired. Place them on baking sheets in the freezer until hard, then place them in a zip lock bag and return to the freezer for up to a month (trust me, they won't last that long). These can be quickly and deliciously reheated straight from the freezer by heating in the microwave on high for 20 seconds-30 seconds.

Recipe adapted from That Winsome Girl

Tuscan Tomato Soup &
Croque Monsieur

This is a good twist to the infamous tomato soup and grilled cheese. The Croque Monsieur is a French style ham and cheese, which is a little like the Monte Cristo. It's dipped in an egg batter then cooked in a skillet.
I got these recipes from Cooking Light, but I changed them up a bit. I omitted the croutons for the soup since we were having a sandwich, and I added an onion to the soup to give it some more flavor. I didn't have a loaf of french bread for the sandwiches, so I just used some Italian bread. The nutritional information at the bottom is for the original recipe from Cooking Light. My changes will be in red.

Tuscan Tomato Soup

Ingredients:
2 1/2 cups (1-inch) cubes French bread (about 2 1/2 (1-ounce) slices)
Olive oil-flavored cooking spray
1 teaspoon olive oil
1 cup onion, diced (one small onion)
4 garlic cloves, crushed
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (14 1/2-ounce) can chicken broth, undiluted (such as Swanson's)
1 tablespoon balsamic vinegar
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
5 teaspoons grated Parmesan cheese

Directions:
Preheat oven to 400°.
Arrange bread cubes in a single layer on a jelly-roll pan. Lightly coat bread with cooking spray. Bake at 400° for 10 minutes or until dry and toasted. Set aside.
Heat oil in a large saucepan over medium-low heat. Add onion & garlic; sauté 2 minutes. Add tomatoes and next 5 ingredients (tomatoes through pepper); bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. I like my tomato soup smooth, so I used an immersion blender to puree the soup.
Divide 2 1/2 cups croutons among 5 bowls; ladle 1 cup soup over croutons, and sprinkle with 1 teaspoon cheese.

Yield: 5 servings
CALORIES 108(19% from fat); FAT 2.3g (sat 0.7g,mono 1.2g,poly 0.4g); PROTEIN 5.2g; CHOLESTEROL 2mg; CALCIUM 97mg; SODIUM 397mg; FIBER 0.5g; IRON 1.5mg; CARBOHYDRATE 16.9g


Croque Monsieur

Ingredients:
4 (1 1/2-ounce) slices French bread
4 teaspoons honey mustard
6 ounces reduced-fat deli ham, thinly sliced
4 (1-ounce) slices reduced-fat Swiss cheese
1/2 cup fat-free milk
3 large egg whites
Cooking spray



Directions:

Cut a slit in each bread slice to form a pocket. Spread 1 teaspoon honey mustard into each bread pocket. Divide ham and cheese evenly among bread pockets.
Combine milk and egg whites in a shallow bowl, stirring with a whisk. Dip sandwiches, 1 at a time, in milk mixture, turning to coat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.

Yield: 4 servings

CALORIES 293(30% from fat); FAT 9.8g (sat 5.2g,mono 0.8g,poly 0.8g); PROTEIN 22.3g; CHOLESTEROL 40mg; CALCIUM 475mg; SODIUM 649mg; FIBER 1.3g; IRON 1.6mg; CARBOHYDRATE 27.9g