Portobello and Roasted Red Pepper Panini (2 servings)
WW pts:8 for the sandwich
2 Portobello Mushrooms, sliced 1/4 inch thick slices
1/2 Vidalia Onion, sliced
1/2 Red Pepper, Sliced
PepperJack Cheese, slice or shredded
2 Sub rolls
In a Ziplock bag, mix a little Olive oil, Red Vine Vinegar, Pepper, Crushed Rosemary, Thyme, Garlic salt and any other Italian Spices that you like. You only need enough to lightly coat the mushrooms. Let them marinate in the fridge for a few minutes (I usually do them for 20 minutes)
Place sliced Onion and Red Pepper on a sheet pan and place in the broiler. Let them "brown" up a little bit, but not blackened. This will bring out the sweetness in the pepper and onion.
On a Foreman grill or saute pan, grill the mushrooms a few minutes on each side. Slice the Sub-rolls open, and place mushrooms, then top with the onions and peppers, then top with a cheese. Place the top on the sub-roll and then if you have a Foreman grill, place the whole sub-roll on the grill and press it down. To crisp the outside of the sub-roll and melt the cheese.
We had it with Chips and Fruit for dinner.