These fancy paninis have become a staple in our house. We've used summer squash instead of zucchini and added in tomatoes/roasted garlic/avocado, you name it. The combination of salsa, cheddar and veggies is really good and healthy. I would make sure to get a lot of the liquid out of your veggies after grating them, or else your bread will get soggy. So quick and easy! Kids will love them too.
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.
19 Reviews for Southwestern Cheese Panini
Nice recipe. Instead of shredding I either peeled or thinly cut the vegetables, but that's because I don't have anything good to shred them with! Didn't ruin the integrity of the sandwich though.
The salsa part makes this sandwich nicely customizable, and gives it interesting flavor. I'd make this again.
These are the perfect quick dinner. They're flavorful and filling without having many ingredients in them. The cheese goes a long way and the jalapenos added a nice hit of spiciness. Will definitely be adding these to my weekly rotation!
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.