Vegetable Panini On Pumpernickel Bread With Havarti Cheese

• pumpernickel bread
• 2 medium sized tomatoes, thinly sliced
• 2 red bell peppers, roasted, seeded, and peeled
• 1 small red onion, sliced
• 4 ounces havarti cheese
• 1 (15 ounce) can dark red kidney beans
• 1/2 cup white mushroom, sliced
• 1/3 cup balsamic vinaigrette dressing
• 1 garlic clove, minced finely
• 1 cup spinach leaves, cleaned and dried

1. Slice the loaf of bread in half lengthwise. Hollow out the bread using your fingers to pull out the soft insides. You can keep the scrap bread to thicken soups or to use in a breakfast strata.
2. Combine the dressing with the minced garlic. Drizzle over the inside of the bread.
3. Layer remaining ingredients and add the top.
4. Toast in a Panini Press or on a grill pan with a heavy foil covered brick or other object. Cook just long enough for outside to become crisp and cheese to melt.
5. Enjoy!

pumpernickel bread, tomatoes, red bell peppers, red onion, havarti cheese, dark red kidney beans, white mushroom, balsamic vinaigrette dressing, garlic, spinach leaves

Taken from www.food.com/recipe/vegetable-panini-on-pumpernickel-bread-with-havarti-cheese-395240 (may not work)