PREP TIME: 10 MINUTES TOTAL TIME: 15 MINUTES MAKES 1 SERVING MUFA: AVOCADO
Pressed sandwiches like this panini taste great because of the many delicious flavors that meld during cooking.
2 slices gluten-free multigrain bread
2 ounces gluten-free store-roasted, deli-sliced lean roast beef
2 slices tomato
¼ Hass avocado, peeled, pitted, and sliced
¼ cup baby arugula
1 teaspoon gluten-free honey mustard
¼ teaspoon extra-virgin olive oil
1. Place 1 slice of bread on a work surface. Top with the roast beef, tomato, avocado, and arugula. Spread the remaining slice of bread with the mustard and set the slice, mustard side down, on the arugula.
2. Coat a medium nonstick skillet with the oil and heat over medium heat. Lightly coat both sides of the sandwich with cooking spray and place in the pan. Place a heavy pan on top of the sandwich. Cook for 2 minutes, or until lightly browned. Flip and cook for 2 minutes, or until lightly browned and warm in the center. Cut in half to serve.
Nutrition per serving: 369 calories, 18 g protein, 42 g carbohydrates, 17 g total fat, 2 g saturated fat, 8 g fiber, 407 mg sodium
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Serve with ½ cup sliced mango (53). TOTAL MEAL: 422 calories |