Ingredients

• 4 ounces shredded sharp Cheddar cheese
• 1 cup shredded zucchini
• ½ cup shredded carrot
• ¼ cup finely chopped red onion
• 1/4 cup prepared salsa
• 1 tablespoon chopped pickled jalapeno pepper. (optional)
• 8 slices whole wheat bread
• 2 teaspoons canola oil

Directions

1. Have four 15-ounce  cans and a medium skillet(not non-stick) ready by the stove 
2. Combine Cheddar. Zucchini. Carrot, onion, salsa and jalapeño (if using ) in a medium bowl
3. Divide among 4 slices of bread and top with the remaining bread 
4. Heat 1 teaspoon canola oil in a large non-stick skillet over medium heat 
5. Place 2 panini in the pan 
6. Place the medium skillet on the top Panini, then weight down with the cans
7. Cook the Panini until golden on one side.  About 2 minutes.  Then then 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 minute more
8. Repeat with another 1 teaspoon oil and the remaining Panini