4 ounces shredded sharp Cheddar cheese
1 cup shredded zucchini
1/2 cup shredded carrot
1/4 cup finely chopped red onion
1/4 cup prepared salsa
1 Tbsp chopped pickled jalapeno pepper
8 slices whole-wheat bread
2 tsp canola oil
1. Have four 15-ounce cans and a medium skillet ready by the stove.
2. Combine Cheddar, zucchini, carrot, onion, salsa and jalapeno in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.
3. Heat 1 tsp 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 weight 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, 1-3 minutes more. Repeat with another 1 tsp oil and the remaining panini.
Yield: 4 servings
Nutrition information per serving: 331 calories, 14 g fat, 5 g saturated fat, 37 g carbohydrate, 16 g protein, 5 g fiber, 523 mg sodium