Southwestern Panini for 4
This low-cost delicious hot sandwich will help you get dinner on the table quickly! No panini grill? No problem! Our easy stovetop method is healthy and quick. Reheat some leftover soup, and you've got a full meal!
- 4 ounces shredded cheddar cheese
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/2 of one red onion, finely chopped
- 1/4 cup salsa
- 1 tablespoon chopped jalapeno pepper (optional)
- 8 slices whole-wheat bread
- 2 teaspoons canola oil
Combine cheddar, zucchini, carrot, onion, salsa and jalapeno 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. Use another skillet to keep the sandwiches pressed to the skillet. Cook until golden on one side, about 2 minutes. Reduce heat to medium-low, and flip the panini. Cook until the second side is golden, 1 to 3 minutes more. Repeat with another teaspoon of oil and the remaining sandwich.