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Name: Sausage And Spinach Panini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 French Rolls; 4 oz Italian-flavored turkey sausage; Vegetable cooking spray; 1 Clove Garlic Halved; 1 ts olive oil; 1/8 ts Ground red pepper; 4 c Spinach Torn; 1 ds Salt

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INGREDIENTS

2 French Rolls
4 oz Italian-flavored turkey sausage
Vegetable cooking spray
1 Clove Garlic ; Halved
1 ts olive oil
1/8 ts Ground red pepper
4 c Spinach ; Torn
1 ds Salt

Servings

INSTRUCTIONS

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add sausage, and cook 10 minutes, turning occasionally. Remove sausage from skillet; carefully slice each piece in half lengthwise, cutting to, but not through, other side. Open the halves, laying sausage flat. Return sausage to skillet, placing cut sides down; cook 2 minutes or until sausage is done. Remove sausage from skillet; set aside, and keep warm. Add spinach to skillet; cover and cook 2 minutes or until wilted. Remove spinach from skillet; set aside, and keep warm. Slice each french bread roll in half horizontally. Rub cut sides of bread with garlic halves, and brush with olive oil. Coat skillet with cooking spray, and place skillet over medium-high heat until hot. Arrange bread, cut sides down, in skillet, and cook for 1 minute or until toasted. Divide spinach between bottom halves of bread, and sprinkle with pepper and salt. Top each sandwich with sausage, and cover with top halves of bread. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" on Oct 25, 1999,

NOTES

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Sausage And Spinach Panini

2 French Rolls
4 oz Italian-flavored turkey sausage
 Vegetable cooking spray
1 Clove Garlic Halved
1 ts olive oil
1/8 ts Ground red pepper
4 c Spinach Torn
1 ds Salt

Place a large nonstick skillet coated with cooking spray over medium heat  until hot. Add sausage, and cook 10 minutes, turning occasionally. Remove  sausage from skillet; carefully slice each piece in half lengthwise,  cutting to, but not through, other side. Open the halves, laying sausage  flat. Return sausage to skillet, placing cut sides down; cook 2 minutes or  until sausage is done. Remove sausage from skillet; set aside, and keep  warm. Add spinach to skillet; cover and cook 2 minutes or until wilted.  Remove spinach from skillet; set aside, and keep warm. Slice each french  bread roll in half horizontally. Rub cut sides of bread with garlic halves,  and brush with olive oil. Coat skillet with cooking spray, and place  skillet over medium-high heat until hot. Arrange bread, cut sides down, in  skillet, and cook for 1 minute or until toasted. Divide spinach between  bottom halves of bread, and sprinkle with pepper and salt. Top each  sandwich with sausage, and cover with top halves of bread.    Recipe by: Cooking Light    Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct  25, 1999,

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 2

Calories: 113
Calories from Fat: 51 (45%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.6g
Cholesterol 42mg		13 %
Sodium 380.2mg		13 %
Potassium 494.8mg		13 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 1.9g
Protein 12.4g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 113

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