A jar of sun-dried tomatoes does double duty in this healthy sandwich recipe--the oil coats roasted cauliflower florets with flavor, while the chopped bits of tomato add color and bursts of umami. Don't have a panini maker? Cook these grilled cheese sandwiches in a skillet over medium heat. Place another skillet on top, weighted down with four 15-ounce cans, to press them. Source: EatingWell Magazine, March 2019

Joy Howard
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Ingredients

Directions

  • Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

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  • Toss cauliflower, oil, salt and pepper in a large bowl. Transfer to the prepared pan. Roast, stirring once, until lightly browned and tender, 15 to 20 minutes.

  • Meanwhile, preheat a panini maker to medium-high.

  • Combine Cheddar and oregano in a medium bowl. Spread butter on one side of the bread slices. Place 1 slice, buttered-side down, on a cutting board. Top with 3 tablespoons of the cheese mixture, 1/2 cup cauliflower and 2 teaspoons tomatoes. Top with 2 tablespoons cheese and another slice of bread, buttered-side up. Repeat with the remaining bread, cheese, cauliflower and tomatoes.

  • Cook the sandwiches in the panini maker until golden brown and the cheese is melted, 2 to 4 minutes each.

Nutrition Facts

488 calories; 27.6 g total fat; 11.5 g saturated fat; 50 mg cholesterol; 832 mg sodium. 583 mg potassium; 40.4 g carbohydrates; 7.6 g fiber; 7 g sugar; 17.5 g protein; 681 IU vitamin a iu; 82 mg vitamin c; 103 mcg folate; 334 mg calcium; 3 mg iron; 38 mg magnesium;