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.
- 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 jalapeño pepper (optional)
- 8 slices whole-wheat bread
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 Publisher. All rights reserved.
nutrition information per serving
310 calories; 11g total fat; 5g total saturated fat; 30mg cholesterol; 523mg sodium; 37g carbohydrates; 5g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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