This might be the most beautiful grilled cheese sandwich you’ve ever seen. The shredded carrot and zucchini hide nicely from vegetable-phobes in the sharp Cheddar. Your favorite salsa adds zip while binding everything together to prevent the filling from falling out while you’re flipping.
|Prep Time:||25 minutes|
|Ready in:||25 minutes|
|Ease of Prep:||Easy|
|4 ounces shredded sharp Cheddar|
|1 cup shredded zucchini|
|1/2 cup shredded carrot|
|1/4 cup finely chopped red onion|
|1/4 cup prepared salsa|
|1 tablespoon chopped pickled jalapeño pepper (optional)|
|8 slices whole-wheat bread|
- Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
- Combine Cheddar, zucchini, carrot, onion, salsa and jalapeño (if using) in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.
- Heat 1 teaspoon 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 weigh 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 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
Health Advantages: low calorie, high fiber, low sat fat, low cholesterol, high calcium, heart healthy, healthy weight.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||310 cal||Carbohydrate Servings:||2|
|Carbohydrates:||37 g||Dietary Fiber:||5 g||Cholesterol:||30 mg|
|Fat:||11 g||Sodium:||523 mg||Saturated Fat:||5 g|
|Protein:||16 g||Potassium:||163 mg||Monounsaturated Fat:||1 g|
|Nutrition Bonus:||Vitamin A (50% daily value), Calcium (30% dv), Vitamin C (20% dv), Iron (15% dv).|
|Exchanges:||2 starch, 1 1/2 vegetable, 1 high fat meat|