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Ingredients
- 4 SERVINGS
- Your favorite salsa adds zip while binding everything together to prevent the filling from falling out while you’re flipping.
- 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.