Southwestern Cheese Panini
(from danadanger’s recipe box)
Source: http://www.eatingwell.com/recipes/southwestern_cheese_panini.html
Categories: dinner, lunch, sandwich
Ingredients
- 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
Directions
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Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
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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.
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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.