Roasted Portabello & Artichoke Panini Recipe

Calling all vegetarians looking for a twist on a boring sandwich! Resist the urge to grab the basics from your fridge to make a ho-hum lunchtime sandwich, and treat yourself to something that is still easy to make and packed with flavor: the Roasted Portobello and Artichoke Panini.

This Italian-inspired sandwich is made with lactose-free mozzarella slices, giving it all the cheesy gooey-ness you expect from a toasted sandwich. Pair this up with a summer green or pasta salad, and your lunch will keep you fueled throughout the afternoon.

Directions:

Pre-heat oven to 350 degrees. Rub mushrooms with olive oil and vinegar and season with salt and pepper. Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes until soft. Once cooled, thinly slice the mushrooms and set aside.

Add one GO Veggie! Lactose Free Mozzarella Slice to the slice of multi-grain bread, then add sliced tomatoes, roasted portobello mushroom slices, spinach, artichokes and another Mozzarella slice. Top the sandwich with the other slice of multi-grain bread.

Spray heated panini maker with cooking spray and place entire sandwich in the panini maker. Close lid and press lightly. Cook until done (about 3 to 5 minutes).

Remove from panini maker with spatula, slice and serve!