Southwest Garden Panini with Cheese

Inspired by Eating Well Magazine.

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
8 slices whole-wheat bread
2 teaspoons olive oil

To make the panini, you will need 1 large skillet, 1 medium skillet, and 4
15-ounce cans. In a medium bowl, combine cheese, zucchini, carrot, onion,
and salsa. Spread mixture evenly over 4 slices of bread, then top with
remaining 4 bread slices. Heat 1 teaspoon oil in the large skillet over
medium heat. Place 2 panini in the pan, cover with medium skillet, and
place cans in the medium skillet to weight the sandwiches. Cook about 2
minutes, until golden on one side. Reduce heat to medium-low, turn the
panini, replacing medium skillet and cans, and cook about 2 minutes more,
until the second side is golden. Repeat process with other 2 sandwiches.

Serves 4.

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