Whole Wheat Spinach Corn Panini

Sometimes all one needs is a crunchy, warm, toasted sandwich to call it a day, sit back and relax. I love sandwiches with lots of different bursting flavors. But on a busy day mostly there is no energy left to put together a fancy sandwich. To add on to it, making a healthy sandwich might sounds easy but it is truly not. It is very easy to go overboard when adding flavors to a sandwich and some extra cheesy goodness, while compromising the nutrition factor. The choice of bread is also very important. There are very few sandwiches that qualify these checks for me. One example is the just enough cheesy spinach and corn whole wheat panini. This is such a quick sandwich offering tons of flavors and texture.

Recipe
serves 2
4 slices whole wheat bread (I get 100 % whole wheat 70 cal each slice)
1/2 cup shredded mozzarella cheese
3 cups fresh baby spinach, raw
1 white onion, chopped
1/2 cup frozen corn
1 tsp garlic powder
salt and pepper to taste

• Heat 2 tsp EVOO in a pan.
• Saute onion until translucent. Add spinach and corn and cook on high until spinach is well cooked.
• Remove from heat and add garlic powder, salt and pepper. Let it cool to room temperature.
• Generously, divide the filling on 2 bread slices. Divide and spread the cheese.
• Cover the sandwiches with remaining 2 slices of bread. 
• Throw on a grill with panini press

Pair it with a bowl of soup and enjoy the crunchy, gooey spinach corn goodness on a guilt free whole wheat bread.