Lately I've been serious about losing some weight seriously, so I've been on the lookout for some healthy, low-fat recipes. In the process I've started using my Cuisinart Griddle Express to the maximum and have been grilling all my veggies for pasta and soups with Pam canola oil spray. Today was one of the days when I didn't feel like eating the traditional indian food, roti and subzi and hence I thought I could use some veggies in my refrigerator, grill them and make some sandwiches. Luckily I had some coriander chutney(I'll soon the post the recipe for that) which went well with the sandwiches, because we just can't anything without some spice in it. And tadaa, we had wonderful, healthy and low-fat sandwiches for dinner. So, that's what i'm going to post today and hope you all will like it too. You could do many variations in the sandwich to suit your palate.
Grilled Veggie Panini
I gave the name panini because I had grilled the sandwiches like they do with the paninis, and so you can use any kind of bread you like to get the effect. If you dont have the grill you can use a non-stick pan to grill the veggies, u just dont get those grill effect, but the taste would be the same.
Ingredients:
For Grilled Veggies:
Japanese Eggplant - 1 sliced into long diagonal pieces
Zuchini - 1, sliced diagonally
Avocado - 1/2, sliced into long thin pieces(save the other 1/2 for something else)
Heat the grill and lay down the eggplant and zuchini slices, spray some oil, turn over and spray oil again. When they are brown enough take them out on a plate and then spread the avocado pieces spray some oil and cook just a little so the avocados are just tender. Don't let the veggies get too mushy.
For the topping:
Tomato - 1 large, sliced into thin rounds
Lettuce - few leaves
Cheese slices(I use the jalapeno pepper kind to get some spicy taste, u can use any kind you like)
Coriander chutney - to spread on the bread
Bread slices - 6
Method:
Spray the bread slices lightly with the oil and lay them on a plate spray side down. On one slice of the bread layer cheese, eggplant, zuchini, tomato and lettuce. On the other slice spread some coriander chutney depending on your spice level and cover this slice on the slice with veggies. Now carefully place the sandwich on the grill and press the grill a bit so the bread gets a little compressed. Grill till you see the bread browning, carefully take it onto a plate and slice it into triangles and serve hot. But just be careful while slicing the sandwich as it would be very hot just off the grill, you may want to wait a few seconds, but don't wait too long, else you would end up with a cold sandwich. Enjoy!
