Servings: 4
Skill Level: Intermediate
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Southwestern Cheese Panini


  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


  1. Have 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 lightly press down and hold. Cook the panini until golden on one side, about 2 minutes.
  4. Reduce the heat to medium-low, flip the panini, replace the top skillet, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

Adapted from Eating Well

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