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
Cooking Directions
Step 1
Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
Step 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.
Step 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 Info
- Serving: Per serving
- Calories: 331
- Carbohydrates: 37g
- Fat: 14g
- Protein: 16g
- Dietary Fiber: 5g
- Saturated Fat: 5g
- Monounsaturated Fat: 2g
- Cholesterol: 30mg
- Potassium: 163mg
- Sodium: 523mg
- Exchanges: 2 starch, 1 1/2 vegetable, 1 high-fat meat
- Carbohydrate Servings: 2