Grilled Vegetable and White Bean Panini

Bean Spread 1 can great northern beans, drained (reserve liquid) 1 clove garlic, chopped 1 T. of your favorite no salt blend (I used Mrs. Dash) 1/2 t. dried oregano 1/2 t. dried thyme Mash the beans with a potato masher. (You can use a food processor if you want it pureed instead of just "mashed.") Add enough bean liquid to make a paste. Add the garlic and spices. Set aside. Grilled Vegetables 4 portobello mushroom caps 1 medium zucchini, sliced lengthwise 1 medium yellow squash, sliced lengthwise 1 onion, sliced 1 cup fat free Italian dressing Clean mushrooms with a damp cloth. Put all ingredients into a large zipper bag and let marinade in the refrigerator for at least 2 hours, if possible. (If not it isn't a big problem.) Turn every so often, if possible. Once marinated, grill vegetables until done. To assemble sandwiches: 8 slices FS approved whole wheat bread bean spread grilled vegetables 1 tomato, sliced Spread bean mixture on all eight slices of bread. (Four pieces are the bottom, four are the top.) Layer the grilled vegetables on the bean spread. Add tomato slices and top with remaining bread, bean spread side "in". Grill on panini press or Foreman type grill. If you don't have one, you can use a gas grill, non-stick griddle or lightly sprayed skillet. Use an aluminum foil wrapped brick or another heavy pan for the weight. Makes 4 servings < Prev   Next >