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Easy Provolone, Basil and Kalamata Paninis

Lunch with a Mediterranean flare from the 1500 Calorie a Day Cookbook.

270 Calories, 9g Fat, 11g Protein, 35g Carbohydrates, 3g Fiber, 10mg Cholesterol, 880mg Sodium; 25% Vitamin A, 15% Vitamin C, 20% Calcium, 10% Iron
Yield: Serves 4 (one sandwich per serving)


  • 8 ounces sourdough or Tuscan-style bread, cut into 8 slices
  • 2 tablespoons plus 2 teaspoons fat-free Italian salad dressing
  • 4 1-ounce slices reduced-fat provolone cheese
  • 4 medium plum tomatoes, sliced (2 cups)
  • 16 fresh basil leaves
  • 1 cup (2 ounces) packed baby spinach or regular spinach, chopped coarse
  • 16 pitted kalamata olives, chopped


  1. Lightly spray one side of each of the bread slices with cooking spray. Turn the slices over and spoon 1 teaspoon of the salad dressing on each. Top four bread slices with a cheese slice and equal amounts of the tomato, basil, spinach, and olives. Top with the other four bread slices, salad dressing side down.

  2. Heat a large nonstick skillet over medium heat until hot, and coat the skillet with cooking spray. Add the sandwiches and cook 1½ to 2 minutes or until lightly golden, turn, and reduce heat to medium low. (Add weight to the sandwiches by covering them with a sheet of foil and topping with a dinner plate and a couple of cans of soup or vegetables.) Cook 2 minutes or until browned on the bottom. Remove from heat and let stand, covered, 2 minutes.

Author's Note: Serve with:

  1. 2 medium red bell peppers cut into strips (1/2 cup serving) for an additional 20 Calories, 0g Fat, 2g Fiber, 0mg Sodium

  2. 4 medium star fruit sliced (1 cup serving) for an additional 40 Calories, 0g Fat, 3g Fiber, 0mg Sodium

  3. 8 sugar-free frozen fruit pops (2 per serving), dessert for an additional 35 Calories, 0g Fat, 0g Fiber and 5mg Sodium

Source: 1500 Calorie a Day Cookbook

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