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.
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.
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