Ingredients

• 4  ounces shredded sharp Cheddar cheese
• 1  cup shredded zucchini
• ½   cup shredded carrot
• ¼   finely chopped red onion
• 1/4  cup prepared salsa
• 1 tablespoon chopped pickled jalapeno pepper. (optional)
• 8 slices whole wheat bread
• 2 teaspoons canola oil

Directions

1. Have four 15-ounce  cans and a medium skillet(not non-stick) ready by the stove
2. Combine Cheddar. Zucchini. Carrot , onion, salsa and jalapeno(if using ) in a medium bowl
3. Divide among 4 slices of bread and top with the remaining bread
4. Heat 1 teaspoon canola oil in a large non-stick skillet over medium heat
5. Place 2 panini  in the pan
6. Place the medium skillet on the top Panini, then weight down with the cans
7. Cook the Panini until golden on one side . about 2 minutes. Then then 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 minute more
8. Repeat with another 1 teaspoon oil and the remaining Panini

Serves 4