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Southwestern Cheese Panini

WebMD Recipe from EatingWell.com

Southwestern Cheese Panini

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.

This Recipe Is:
Ingredients
Prep: 25 minutes | Total Time: 25 minutes
  • 4   ounces
    shredded sharp Cheddar cheese
  • 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
  • 2   teaspoons
    canola oil
Instructions
  1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
  2. 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.
  3. 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.

 

Nutritional Information

Makes: 4 servings
  • Calories331
  • Fat14 g
    • Saturated fat5 g
  • Cholesterol30 mg
  • Carbohydrates37 g
    • Dietary fiber5 g
  • Protein16 g
  • Sodium523 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.

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