Contributed By: EatingWell
EatingWell
Lots of colorful vegetables and salsa make this cheesy panini prettier than any grilled cheese you’ve ever seen. The small amount of Cheddar cheese in this sandwich goes a long way because it is shredded and sharp. Serve with a mixed salad and you’ve got a delightful lunch or light supper. If you happen to have a panini maker, go ahead and skip Step 3 and grill the panini according to the manufacturer’s directions.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Simple (6 ingredients or less)
Meal Type: Lunch
Entree
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
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