Southwestern Cheese Panini

This recipe is from the August Eating Well and is SO good!!!

Ingredients:
4 ounces shredded Sharp Cheddar
1 cup shredded zucchini
1/2 cup shredded carrot
1/4 finely chopped red onion
1/4 cup prepared salsa
1 TBSP chopped pickled jalapeno pepper (optional)
8 slices whole wheat bread

**NOTE: I did NOT use the jalapeno or wheat bread and instead got a loaf of jalapeno cheddar bread from Klingers that was PERFECT for this!**

Directions:
1. Combine Cheddar, zucchini, carrot, onion, salsa (and jalapeno if using) in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.
2. Cook the panini in either a George Foreman, panini machine or as follows:
- heat butter or canola oil in large non-stick skiller over medium heat. place sandwich on skillet. place medium skillet on top of panini and weigh it down w/soup cans or similar. cook panini until golden brown on one side. reduce heat slightly, flip panini and repeat on opposite side w/weight on top. repeat w/other paninis.

Makes 4 paninis.

Nutrition (per panini): 310 calories, 11G fat, 30mg cholesterol, 37 g carbohydrate, 16g protein, 5g fiber, 523mg sodium, 163mg potassium. BONUS: 50%DV Vitamin A, 30%DV calcium, 20%DV Vitamin C, 15%DV iron.