Southwestern Cheese Panini
Source: © EatingWell Magazine

Active Time:  25 Minutes Total Time:  25 Minutes Yield:  4 servings This might be the most beautiful grilled cheese sandwich you’ve ever seen. The shredded carrot and zucchini hide nicely from vegetable-phobes in the sharp Cheddar. Your favorite salsa adds zip while binding everything together to prevent the filling from falling out while you’re flipping. RECIPE INGREDIENTS 4 ounces  shredded sharp cheddar 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 jalapeñopepper (optional) 8 slices  whole-wheat bread
DIRECTIONS 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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.Date Added: 01/01/2008