SOUTHWESTERN CHEESE PANINI

By BobD

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

Details

Servings 4
Adapted from cooking.com

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.