This Italian Panini will become a lunchtime favorite.
Makes 1 sandwich
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.
*Tofu Mayonnaise
1 12.3-ounce package reduced-fat extra-firm silken tofu
2 tablespoons cider vinegar or lemon juice
1 1/8 teaspoons salt
1/2 teaspoon dry mustard
1/8 teaspoon white pepper
Combine tofu, vinegar or lemon juice, salt, dry mustard, and white
pepper in a food processor or blender (or place the ingredients in a
medium bowl and use a hand-held blender) and process until very smooth.
It will keep in a covered container in the refrigerator for about 2
weeks.
Per serving (1 sandwich): calories: 308; fat: 4 g; calories from
fat: 11%; cholesterol: 0 mg; protein: 31 g; carbohydrates: 32 g; sugar:
0.2 g; fiber: 6 g; sodium: 825 mg
Recipe by Bryanna Clark Grogan found in Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal Barnard, M.D.