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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.

Source: EatingWell Magazine, July/August 2007


Read the full recipe after the video.


Ingredient Checklist


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

  • 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

1 sandwich
331 calories; protein 15.9g; carbohydrates 37.3g; dietary fiber 5.1g; sugars 6.4g; fat 13.6g; saturated fat 5.3g; cholesterol 30.4mg; vitamin a iu 2736.8IU; vitamin c 7.1mg; folate 12.2mcg; calcium 298.9mg; iron 2.4mg; magnesium 10.4mg; potassium 181.2mg; sodium 577.3mg; thiamin 0.2mg; added sugar 4g.

2 starch, 1 1/2 vegetable, 1 high fat meat