Southwestern Cheese Panini

By aamundson

Ingredients

• 4 ounces Shredded sharp Cheddar
• 1 cup Shredded zucchini
• 1/2 cup Shredded carrot
• 1/4 cup Finely chopped red onion
• 1/4 cup Prepared salsa
• 1 tablespoon Chopped pickled jalapeño pepper (optional)
• 8 slices Whole-wheat bread

Preparation

Step 1

Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

Combine Cheddar, zucchini, carrot, onion, salsa and jalapeño (if using) in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.

Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

Cook's Notes

Nutrition Information
Calories: 310 ; Total Fat: 11g ; Saturated Fat: 5g ; Carbohydrates: 37g ; Protein: 16g ; Vitamin A: 50%dv ; Vitamin C: 20%dv ; Calcium: 30%dv ; Iron: 15%dv ; Fiber: 5g