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20 minute dinner recipes

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Southwestern Cheese Panini


From EatingWell:  July/August 2007

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.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes



  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.


Per serving : 331 Calories; 14 g Fat; 5 g Sat; 2 g Mono; 30 mg Cholesterol; 37 g Carbohydrates; 16 g Protein; 5 g Fiber; 523 mg Sodium; 163 mg Potassium

2 Carbohydrate Serving

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