No panini grill? No problem! Our easy stovetop method is healthy and quick. Reheat some leftover soup, and you’ve got a full meal!
Ingredients
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4 ounces shredded cheddar cheese
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1 cup shredded zucchini
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1/2 cup shredded carrot
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½ of one red onion, finely chopped
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1/4 cup salsa
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1 tablespoon chopped jalapeño pepper (optional)
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8 slices whole-wheat bread
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2 teaspoons canola oil
Directions
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Combine cheddar, zucchini, carrot, onion, salsa and jalapeño in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.
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Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 paninis in the pan. Place the medium skillet on top of the panini, then weigh it down with an unopened can on each sandwich.
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Cook the panini until golden on one side, about 2 minutes. Reduce heat to medium-low, flip the panini, replace the top skillet and cans. Cook until the second side is golden, 1 to 3 minutes more.
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Repeat with another teaspoon of oil and the remaining sandwich.
Serve with chips or salad (optional).