Asparagus and Veggie Ham Panini
Makes 1 panini
- 2 slices rye or sprouted-grain bread
- 2 tablespoons Tofu Mayonnaise
- 6 thin asparagus spears, steamed or roasted
- 6 fresh basil leaves
- 2 slices low-fat vegetarian bacon or ham, such as Yves Veggie Canadian Bacon
Spread each bread slice on 1 side with 1 tablespoon Tofu Mayonnaise and assemble the sandwich with the rest of the ingredients the way you like it, being careful not to overfill.
The easiest way to make panini is with an electric non-stick panini press or closed indoor grill. Set the timer for 5 minutes, then check the bread. If it is not as golden and crisp as you like, cook for a few minutes longer. Cut the sandwich into triangles and serve hot.
If you do not have a panini press or grill, cook the sandwich in a heavy non-stick skillet or on a griddle over medium heat, placing a flat heavy lid on the sandwich as you brown each side.
Per panini (using rye bread)
- Calories: 214
- Fat: 2.4 g
- Saturated Fat: 0.4 g
- Calories from Fat: 9.9%
- Cholesterol: 0 mg
- Protein: 19.6 g
- Carbohydrates: 29.8 g
- Sugar: 2.8 g
- Fiber: 3.9 g
- Sodium: 604 mg
- Calcium: 91 mg
- Iron: 3.6 mg
- Vitamin C: 5.9 mg
- Beta Carotene: 495 mcg
- Vitamin E: 1.2 mg
Source: Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan
