Tomato Basil Roasted Pepper Panini

Delicious!!  My son isn't necessarily a big sandwich lover so for him I boiled some pasta and placed all the sandwich toppings in with the cooked pasta and tossed with a little bit of Earth Balance buttery spread and garlic powder.  He loved it!  These ingredients are so versitile!

Ingredients (makes one sandwich):

2 slices sourdough or multigrain bread

2 tsp Earth Balance buttery spread - spread on the outside layer of each slice of bread

3 thin slices of tomato

handfull of fresh basil leaves, chopped

1 red/yellow/orange bell pepper

1 cup baby spinach, chopped

Vegenaise

Italian seasoning

1/3 cup Daiya dairy-free pepperjack cheese (or 1 slice of pepperjack cheese)

Directions:

To roast the bell peppers: 

Cut a bell pepper into large chunks.  Place on a foil lined cookie sheet sprayed with cooking spray.  Lightly spray the pepper pieces with cooking spray, too.  Place under broiler for ~5-7 minutes or until pepper skin begins to bubble and turn golden brown.

Spread Earth Balance buttery spread on the outside layer of each slice of bread.

Spread a thin layer of Vegenaise (vegan mayo spread) on the inside layer of each slice of bread and sprinkle a little bit of italian seasoning on top of the mayo.

Place 1/2 slice pepperjack cheese on each slice of bread.

Top with tomato slices, slices of roasted bell peppers, chopped spinach, and chopped basil.  

Place sandwich on a panini grill pan and heat ~2-3 minutes on each side until the bread is golden brown and sandwich is heated through.

You could serve this with a roasted tomato soup on the side, but my garden tomatoes aren't ripe enough for that yet.  So, I served with a tossed salad to lighten it up a bit.  Everyone enjoyed this quick weeknight meal!

Recipe adapted from: http://kblog.lunchboxbunch.com/2012/05/tomato-basil-roasted-pepper-vegan.html