Southwest Garden Panini with Cheese
Panini–those gooey yummy melted cheese pressed sandwiches–are all the rage, but you donít need a fancy panini press to make one, just 4 heavy cans! This recipe combines cheese and salsa with grated zucchini and carrot to make a great kid-friendly veggie-stuffed grilled cheese that is sure to satisfy.
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
8 slices whole-wheat bread
2 teaspoons olive oil
To make the panini, you will need 1 large skillet, 1 medium skillet, and 4 15-ounce cans.
1. In a medium bowl, combine cheese, zucchini, carrot, onion, and salsa.
2. Spread mixture evenly over 4 slices of bread, then top with remaining 4 bread slices.
3. Heat 1 teaspoon oil in the large skillet over medium heat. Place 2 panini in the pan, cover with medium skillet, and place cans in the medium skillet to weight the sandwiches. Cook about 2 minutes, until golden on one side.
4. Reduce heat to medium-low, turn the panini, replacing medium skillet and cans, and cook about 2 minutes more, until the second side is golden. Repeat process with other 2 sandwiches.
Inspired by Eating Well Magazine.