shredded sharp Cheddar cheese
finely chopped red onion
chopped pickled jalapeño pepper, (optional)
- 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.
Makes: 4 servings
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat14 g
- Cholesterol30 mg
- Carbohydrates37 g
- Protein16 g
- Sodium523 mg
© Meredith Corporation. All rights reserved. Used with permission.
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