Ingredients:
Makes 12 mini-panini Turkey Cranberry Panini 24 baguette slices, 1/4 inch thick 5 ounces sliced turkey breast (try using leftover turkey) 3 ounces sliced Havarti 3 tablespoons cranberry sauce 1/2 cup arugula leaves Olive oil cooking spray, for extra crispiness Veggie Panini 24 baguette slices 3 ounces fresh mozzarella, sliced 1/3 cup chopped marinated artichoke hearts 12 large or 24 small fresh basil leaves 12 thin slices of Roma tomatoes 3 thin red onion slices, quartered Olive oil cooking spray Tuscan Panini 24 baguette slices 2 ounces thinly sliced prosciutto 3 ounces fresh mozzarella, sliced 4-6 asparagus spears, julienned 2 thin red onion slices, quartered 2 cloves garlic, minced Olive oil cooking spray

Instructions:
Preheat grill for 5 minutes at 400 degrees. Spray 1 side of each bread slice with cooking spray. Distribute ingredients evenly among bread slices. Cook 6 panini at a time, for about 3 minutes. Remove from grill. They can be kept warm in a 250-degree oven while the second batch of panini cooks. Add to platter and serve. All materials courtesy of Family Features. Visit www.georgeforemancooking.com for more recipes and information on George Foreman Healthy Cooking products. Also, Culinary.net is a one-stop shop for recipes, how-to videos, entertaining tips and coupons. You can get the latest recipes and tips on Facebook or, to sign up for a free newsletter, visit www.culinary.net/healthy