In a buttery, ginger sauce with honey as the sweetener, baby carrots are cooked. an excellent side dish for a chicken supper.
| Prep Time: | 10 mins |
| Cook Time: | 8 mins |
| Total Time: | 18 mins |
| Servings: | 2 |
| Yield: | 2 panini |
Ingredients
- 2 tablespoons Country Crock® Spread
- ¼ cup fresh basil
- 2 cloves garlic
- 4 (1/2 inch) slices chopped stemmed chard (about 2 bunches)
- ½ cup baby spinach leaves
- ½ cup sliced roasted red bell peppers in water, drained
- 4 ounces sliced mozzarella cheese
Instructions
- Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
- Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
- To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer’s instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
- To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 675 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |