SKILLET PANINI 4 WAYS

CHOOSE FROM FOUR TASTY FILLINGS FOR THESE SKILLET PANINI, THEN COOK THEM ON YOUR STOVE TOP FOR AN EASY DINNER—NO PANINI PRESS NEEDED.

START TO FINISH 25 minutes

• Filling
• 8 slices French, sourdough, or Italian bread, sliced ¾ inch thick
• 2 Tbsp. olive oil or butter, softened

1. Preheat a large heavy skillet over medium heat. Layer Filling ingredients on four slices of bread. Top with remaining bread slices. Brush outsides of sandwiches with olive oil or spread with butter.

2. Place sandwiches (half at a time, if necessary) in skillet. Weight down sandwiches using another skillet or pan and cook 2 to 3 minutes or until bread is toasted. Turn sandwiches over, weight down, and cook until bread is toasted and cheese melts. MAKES 4 SANDWICHES.

ITALIAN BEEF FILLING 1 lb. sliced roast beef; 1 cup drained pickled mixed vegetables (giardiniera), coarsely chopped; 4 slices provolone cheese; and ¼ cup grated Parmesan cheese.

PER SANDWICH 499 cal., 23 g fat (9 g sat. fat), 104 mg chol., 1,434 mg sodium, 32 g carb., 1 g fiber, 43 g pro.

VEGGIE FILLING 1 cup thinly sliced cucumber, 1 cup fresh spinach, 1 cup drained sliced roasted red sweet peppers, ¼ cup thinly sliced red onion, 4 slices Co-Jack cheese, and ¼ cup ranch dressing.

PER SANDWICH 399 cal., 23 g fat (7 g sat. fat), 29 mg chol., 854 mg sodium, 35 g carb., 2 g fiber, 13 g pro.

HAM AND APPLE FILLING 12 oz. thinly sliced cooked ham, 8 oz. sliced Brie cheese, 1 cup sliced apple, and 2 Tbsp. Dijon-style mustard.

PER SANDWICH 556 cal., 31 g fat (14 g sat. fat), 105 mg chol., 1,843 mg sodium, 37 g carb., 3 g fiber, 32 g pro.

CHICKEN-BACON FILLING 12 oz. shredded chicken or turkey (plain or smoked), 8 slices crisp-cooked bacon, 1 cup corn relish, and 4 slices cheddar cheese.

PER SANDWICH 632 cal., 25 g fat (9 g sat. fat), 122 mg chol., 1,099 mg sodium, 55 g carb., 1 g fiber, 45 g pro.