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Recipes

Panini with Vermont Sharp White Cheddar and House-made Pickled Vegetables

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INGREDIENTS

  • 1/2 cup sliced cucumbers
  • 1/2 cup sliced red onions
  • 1/2 cup sliced radishes
  • 1 cup water
  • 1 cup red wine vinegar
 

DIRECTIONS

  • 1

    Place cucumbers, red onions and radishes in a jar with water and red wine vinegar to completely cover the vegetables. Put in refrigerator with lid on and let sit for 24 hours. (One day in advance is needed to prepare.)*

  • 2

    Take pickled vegetables out after 24 hours and drain. Place spoonful of veggies on bread and add salt and pepper.

  • 3

    Cover generously with 2 or 3 slices of cheese. Grill 3-5 minutes until until golden brown and cheese is melted.

Panini with Vermont Sharp White Cheddar and House-made Pickled Vegetables

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Yield: 2 sandwiches

HELPFUL HINTS

  • Tip: The great thing about pickling vegetables is you can do a lot at once and use them throughout the week. So, feel free to pickle as many as you would like!
 

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See Nutrition Facts

2 sandwiches

Amount Per Serving

Calories 1740

Total Fat 95.7g

Saturated Fat 31.3g

Trans Fat 5.8g

Polyunsaturated Fat 0.6g

Cholesterol 959g

Sodium 4078g

Carbohydrates 138g

Protein 89g

Dietary Fiber 5g

Vitamin A 2g

Vitamin C 7g

Calcium 445g

Iron 0g