2 slices of Nature's Own Double Fiber or 100% Whole Wheat bread
4 (1/2-inch-thick) slices portobello mushroom (1/2 large mushroom)
1 tablespoon reduced-fat Italian salad dressing
3 (1/4-inch-thick) lengthwise slices zucchini (about 3 inches long)
1 (1/4-inch-thick) slice red onion
1 slice (1 ounce) Monterey Jack cheese
Place mushroom slices on small plate. Spoon salad dressing over mushroom slices. Let stand 5 minutes.
Meanwhile, preheat panini grill according to manufacturer’s directions.
Grill mushroom slices 2 minutes. Remove to a clean plate.
While mushrooms are grilling, rub any remaining salad dressing over zucchini and onion. Season zucchini with salt.
Grill zucchini and onion 2 to 3 minutes or until crisp-tender. Remove and wipe grill if necessary with paper towel. Let panini grill return to temperature.
Top 1 bread slice with zucchini, mushroom, onion and cheese. Close sandwich.
Grill sandwich 2 minutes or until cheese melts. Cool slightly and cut into halves.