Paninis are hot items at restaurants these days. You can save money by making them at home, but if you follow cookbook recipes, you might not save calories or fat grams.

DAVE WILLIAMS/Wichita Eagle

The original version of one delicious panini contains 869 calories and 54 grams of fat.

However, you can lighten up a bit on the bread and choose light mayonnaise as well as reduced-fat versions of cheese, salami and ham. For the pesto, try replacing most of the olive oil with chicken broth. With the recipe below, there will be enough pesto left for another meal.

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Cut bread in half horizontally. Coat outside of loaf with cooking spray. Place bottom half of loaf on piece of waxed paper. Scrape out inside of top half of bread until only crust remains. Set top crust aside.

In small bowl, mix mayonnaise with 1 tablespoon of lighter pesto (see recipe). Preheat electric sandwich press, grill pan or 12-inch skillet to medium. Spread mayonnaise mixture on bottom half of bread. Sprinkle half of cheese over mayo mixture. Layer with meats, Red Onion Relish (see recipe), spinach or lettuce, and remaining cheese.

Place layer of bread crust on top. Cut into four sandwiches. Place sandwiches in press, grill pan or skillet. Cover and cook for about three minutes or until bread is toasted. Serve immediately. Makes 4 sandwiches.

Red Onion Relish: Combine 1 thinly sliced red onion, 1 tablespoon olive oil, 2 tablespoons red wine vinegar, 1 teaspoon of minced fresh oregano. Cover and let stand at room temperature up to 2 hours. Drain.

PER SERVING: Calories 468 Fat 19 g Cholesterol 49 mg Sodium 1,137 mg Fiber 3 g Carbohydrates 60 g Protein 19 g

Preheat oven to 350 F. Put pine nuts and garlic cloves on a baking sheet and place it in oven for 2 to 3 minutes, or until garlic is lightly browned and pine nuts are lightly toasted. Put toasted pine nuts and garlic in a food processor with the basil, parsley, chicken broth, olive oil, Parmesan cheese and salt and process until smooth. Makes 2 cups.

PER TABLESPOON: Calories 22 Fat 2 g Cholesterol 11 mg Sodium 41 mg

SOURCE: Pesto recipe slightly adapted from The New Best Recipe cookbook.