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

  • 4 ounces shredded cheddar cheese

  • 1 cup shredded zucchini

  • 1/2 cup shredded carrot

  • ½  of one red onion, finely chopped

  • 1/4 cup salsa

  • 1 tablespoon chopped jalapeño pepper (optional)

  • 8 slices whole-wheat bread

  • 2 teaspoons canola oil

Directions

  1. Combine cheddar, zucchini, carrot, onion, salsa and jalapeño in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.

  2. 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. 

  3. 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. 

  4. Repeat with another teaspoon of oil and the remaining sandwich.

Serve with chips or salad (optional).