By: EatingWell

Servings: 4

Yield: 4 servings

Total Time: 25 minutes

Prep Time: 25 minutes

Recipe Description:

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.

Recipe Ingredients:

1. 4 ounces shredded sharp Cheddar cheese
2. 1 cup shredded zucchini
3. 1/2 cup shredded carrot
4. 1/4 cup finely chopped red onion
5. 1/4 cup prepared salsa
6. 1 tablespoon chopped pickled jalapeño pepper (optional)
7. 8 slices whole-wheat bread
8. 2 teaspoons canola oil

Recipe Steps:

1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
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.
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.

Recipe Nutrition:

Per serving:
331 calories; 14 g fat (5 g saturated fat, 2 g mono unsaturated fat);
30 mg cholesterol; 37 g carbohydrates; 16 g protein; 5 g fiber; 523 mg
sodium; 163 mg potassium

Nutrtion Bonus: Vitamin A (50% daily value), Calcium (30% dv), Vitamin C (20% dv), Iron (15% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 1 1/2 vegetable, 1 high-fat meat