Pumpkin and Chocolate Grilled Panini
(from The Flavor Point Diet by David L. Katz)
1 teaspoon Smart Balance spread
2 slices whole grain bread
2 tablespoons canned pumpkin
16 Ghirardelli 60% Cacao Bitersweet Chocolate Chips
(Last I checked these chocolate chips were safe for those with nut allergies but still double check!)
(the original recipe calls for 1 T. pecans but this is a nut free blog)
1 - Spread 1/2 teaspoon of the spread on 1 side of each slice of bread.
2 - Spread the pumpkin on the plain side of 1 slice, line up the chocolate chips in 4 rows of 4. Place the second slice on top with the spread facing up.
3 - Place the sandwich in a hot panini grill or a nonstick skillet over medium heat, close the grill (if using a skillet, press the sandwich with a spatula), and grill for 2 to 3 minutes (is using a skillet, turn the sandwich and press again).