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Southwestern Cheese Panini

July/August 2007

Your rating: None Average: 4.3 (75 votes)

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.



READER'S COMMENT:
"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...
Southwestern Cheese Panini Recipe

18 Reviews for Southwestern Cheese Panini

05/20/2010
Anonymous

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.

Comments
04/21/2010
Anonymous

This is surprisingly good. One thing I recommend is to toast the toast before heating it up in the pan, because my first attempts turned soggy and the oil just seeped into the bread. It was still good, but would be much better if the bread was toasted beforehand. Delicious panini.

Comments
02/07/2010
Anonymous

I made these for a party of teenagers, some guys, some girls, and some vegetarian. Everyone loved these sandwiches, and I mean LOVED them. we served them with homemade sweet poato fries, and it made a great and healthy dinner; something more than the usual pizza and chips. We will be making these again!

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