The Italians have it right when it comes to grown-up grilled sandwiches. You don’t need a Panini maker—you can use a frying pan and a heavy plate to press the sandwich.
1 4-inch-square Panini roll
1 slice (1 oz.) low-sodium Swiss cheese
2 oz. cooked pork tenderloin
1/4 cup shredded zucchini
1 Roma (Italian) tomato, cut into thin slices
1/8 cup thinly sliced red onion
Olive oil spray
Slice roll and remove some of the interior bread to make for a crisper sandwich.
Put half the cheese on bottom of roll. Layer meat, zucchini, tomato, and onion. Cover with rest of cheese and top of roll.
Heat a sandwich grill. Spray grill plates lightly with olive oil. Bake sandwich until cheese melts and meat is hot, about three to five minutes.
Makes one sandwich
Each sandwich contains about 479 calories, 17 g fat (6 g saturated fat, no trans fat, 66 mg cholesterol), 539 mg sodium, 48 g carbohydrate, 4 g dietary fiber, 4 g sugars, and 31 g protein.