I found this in the April issue of Cooking Light...I like this magazine because it takes things that might use your entire daily allotted calories and remakes the recipe into something a little more manageable from a calorie standpoint.
1/2 tsp. olive oil
2 large garlic cloves, thinly sliced
4 C. baby spinach leaves
4 C. baby arugula leaves
4 center cut bacon slices, halved
8 1oz. rustic Italian bread slices
2oz. part skim mozzarella cheese, shredded
2oz. fontina cheese, shredded
Heat a large skillet, over medium high heat. Add oil, swirl to coat. Add garlic to pan; saute 1 minute. Add spinach and arugula; stir until wilted. Remove spinach mixture from pan. Return pan to medium high heat. Add bacon; cook until crisp. Remove bacon.
Top 4 bread slices evenly with cheese, bacon pieces, spinach mixture, and the remaining 4 bread slices.
Heat pan over medium heat. Add sandwiches to drippings in pan; weigh down with a plate or panini press. Cook 2 minutes on each side.
Calories-300, Fat-11.9g, Protein-16g, Carbs-33g, Fiber-3g, Cholesterol-32mg, Iron-3mg, Sodium-716mg, Calcium-279mg.
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