Spinach, Basil, & Feta Panini

Ingredients:

• 4 (6-inch whole-wheat hoagie rolls, split; 8 slices whole-wheat bread; or 2 whole wheat pita rounds, halved crosswise & split horizontally)
• 4 cups baby spinach leaves
• 8 thin tomato slices (1 medium tomato)
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup thinly sliced red onion
• 2 tbsp. shredded fresh basil leaves
• 1/2 cup crumbled feta cheese (2 oz.)
• nonstick olive oil cooking spray

Makes 4 Servings

1.  Place hoagie roll bottoms or 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among them. Top spinach with tomato and sprinkle lightly with salt and pepper. Add red onion slices and basil. Top with feta and remaining spinach. Top with hoagie roll tops, remaining bread slices, or pita slices. Press down firmly.
2. Lightly coat and unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary.
3. If using griddle or grill, close lid and grill for 2-3 minutes or until bread is toasted.
4. If using a skillet, place a heavy plate on top of sandwiches. Cook for 1-2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1-2 minutes more or until bread is toasted.

WW POINTS VALUE: 8 pts.

Note: This recipe appears in the New Sonoma Cookbook. If you love Mediterranean food and sandwiches, this treat is for you. This sandwich is quick, easy, colorful and flavorful. You can mix and match the herbs and cheeses in this sandwich and it will be delicious no matter what. You can use basil, oregano, marjoram, parsley or dill and use mozzarella, crumbled goat cheese, feta cheese, or even provolone and this panini will be delicious and better than what you would order at a deli.