Sunday, May 15, 2005

Southwestern Cheese Panini

Southwestern Cheese Panini (Adapted from Eating Well)

3 ounces shredded sharp white Cheddar cheese
1/2 cup shredded zucchini
1/4 cup shredded carrot
2 tablespoons finely chopped red onion
3 tablespoons salsa
1/2 tablespoon chopped pickled jalapeño pepper
softened butter
4 slices whole-wheat bread

Preheat grill press or panini maker.

In a medium bowl, toss together cheese, zucchini, carrot, onion, salsa and jalapeño. Spread a thin layer of softened butter on one side of each piece of bread. Evenly divide mixture between 2 unbuttered slices of bread - top each with the remaining bread, buttered side up.

Place both sandwiches on the grill press and close the top - cook until the cheese has melted and the bread has toasted, about 2 to 5 minutes depending on your machine. Alternatively, you can prepare this in a skillet heated with a bit of oil - just weigh the assembled sandwiches down with a plate and a couple heavy cans to mimic the "pressed sandwich" effect.

Makes 2 sandwiches.

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  1. Love the southwestern veggie panini idea. Thanks! I'll have to dust off my Griddler and get to work!

  2. Martha - I hope you enjoy!