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.

Carolyn Malcoun
Source: EatingWell Magazine, July/August 2007

Gallery

Recipe Summary

total:
25 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • Combine Cheddar, zucchini, carrot, onion, salsa and jalapeno (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.

Nutrition Facts

331 calories; protein 15.9g 32% DV; carbohydrates 37.3g 12% DV; dietary fiber 5.1g 20% DV; sugars 6.4g; fat 13.6g 21% DV; saturated fat 5.3g 26% DV; cholesterol 30.4mg 10% DV; vitamin a iu 2736.8IU 55% DV; vitamin c 7.1mg 12% DV; folate 12.2mcg 3% DV; calcium 298.9mg 30% DV; iron 2.4mg 13% DV; magnesium 10.4mg 4% DV; potassium 181.2mg 5% DV; sodium 577.3mg 23% DV; thiamin 0.2mg 15% DV; added sugar 4g.
Advertisement

Reviews (19)

Read More Reviews
20 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/11/2012
Quick healthy and tasty!!! Made these for lunch and my kids even loved them! We also spread a small amount of guacamole on one side fo the bread. Didn't have issues with soggy bread because I used a quick spray of canola oil and then made sure the pan was hot before cooking. Pros: Healthy and tasty Read More
Rating: 5 stars
10/29/2011
Perfect! These came out delicious and came together very very quickly. I had no problems with the bread getting soggy. Read More
Rating: 5 stars
10/29/2011
So good These were so good... I agree with the reviewer who said they would never make a regular grilled cheese again. What a great way to get some veggies in and the small amount of cheese seemed like so much more. Pros: Delicious and healthy Read More
Advertisement
Rating: 5 stars
06/03/2013
Yummy! Versatile. Such a yummy and quick meal. Didn't have time to pickle our jalepeno so we just used 1/4-1/2 finely chopped fresh one and it worked great. Spicy and delicious! Can't wait to make again and mix up the veggie choices! Read More
Rating: 5 stars
10/29/2011
These were delicious! Traded the onions for cilantro and Monterrey Jack cheese for the cheddar but definitely a keeper. I used a hearty whole grain bread heated my pan with the oil before hand and then plopped them in there. I stuck an earthenware plate on top with a couple cans on top of that. Used just a bit of oil and the times that I didn't have any visible oil in the skillet they still came out great. I'll never make an ordinary grilled cheese again these were delicious! Read More
Rating: 5 stars
10/30/2011
Really yummy sandwich! I was skeptical that the small amount of cheese would be satisfying but it really was. I had no problems with the sandwich being soggy and I didn't do anything special. Just make sure the pan is nice and hot before you put the bread in and you should be fine. Read More
Advertisement
Rating: 5 stars
10/30/2011
Really tasty! If you're concerned about it being too soggy try the following: toast the bread before assembling the sandwich (as mentioned before) squeeze out excess moisture from the zucchini drain off as much liquid as you can from the salsa (or use the chunky version) and make sure your pan is screaming hot when you put the sandwich in. I'm a lazy sort of cook and I hate doing dishes so I used a potato masher instead of another skillet and cans. Read More
Rating: 5 stars
10/30/2011
Easy and delicious! Read More
Rating: 4 stars
12/01/2015
Surprisingly good! I was just a bit skeptical about this sandwich--I thought that the shredded zucchini carrots and chopped onions might be too bland and raw tasting. I was wrong. This is a really tasty unique blend of ingredients; the sandwiches were extremely easy to make; and both my husband and I enjoyed them very much. Pros: Fast easy and tasty Read More
Advertisement