Southwestern Cheese Panini
Recipe from 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.


Southwestern Cheese Panini

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Prep Time: 25 mins
Total Time: 25 mins
Servings: 4 servings
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Ingredients
 
savings in
 
  • 4  ounces  shredded sharp Cheddar cheeseOn Sale
  • 1  cup  shredded zucchiniOn Sale
  • 1/2  cup  shredded carrotOn Sale
  • 1/4  cup  finely chopped red onionOn Sale
  • 1/4  cup  prepared salsaOn Sale
  • 1  tablespoon  chopped pickled jalapeno pepper, (optional)On Sale
  • 8  slices  whole-wheat breadOn Sale
  • 2  teaspoons  canola oilOn Sale

Directions
1.
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
2.
Combine Cheddar, zucchini, carrot, onion, salsa and jalapeno (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.

Nutrition information
Calories 331, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 2 g, Cholesterol 30 mg, Sodium 523 mg, Carbohydrate 37 g, Fiber 5 g, Protein 16 g, Potassium 163 mg. Daily Values: Vitamin A 50%, Vitamin C 20%, Calcium 30%, Iron 15%. Exchanges: Starch 2,Vegetable 1.5,High-Fat Meat 1. Percent Daily Values are based on a 2,000 calorie diet
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