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Southwestern Cheese Panini

Lunch Recipes
February 14, 2014
Carla Burns


  • 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



  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 

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