Southwestern Cheese Panini
- cal. (kcal) 331
- Makes: 4 servings
- Prep: 25 mins
- Start to Finish: 25 mins
- Carb Grams Per Serving: 37
shredded sharp Cheddar cheese
finely chopped red onion
chopped pickled jalapeno pepper, (optional)
- Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
- 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.
- 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 InformationServings Per Recipe: 4
PER SERVING: 331 cal., 14 g total fat (5 g sat. fat), 30 mg chol., 523 mg sodium, 37 g carb. (5 g fiber), 16 g pro.