Blue Cheese, Shallot and Cranberry Panini at foodious.com

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Blue Cheese, Shallot and Cranberry Panini

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30 minutes

4 servings

Adjust servings

dairy-free

(?)

Has dairy from:

blue cheese

gluten-free

(?)

Has gluten from:

country bread

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

blue cheese

vegetarian

pescatarian

paleo

(?)

Not paleo due to:

country bread
blue cheese
cranberry sauce (canned)

This recipe has no customizations.

Nutrition to Note

This recipe has Calories as 57.4%, Fat (total lipid) as 56.3%, Sodium as 61.0% and Sugar as 72.3% (as a percentage of RDA).

You may need to take these into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 3.4% of RDA
• Calories: 57.4% of RDA
• Carbs: 18.4% of RDA
• Fat (total lipid): 56.3% of RDA
• Fiber: 7.1% of RDA
• Fructose: 1.2% of RDA
• Protein: 11.0% of RDA
• Sodium: 61.0% of RDA
• Sugar: 72.3% of RDA

• Vitamin A (IU): 46.9% of RDA
• Vitamin B6: 6.2% of RDA
• Vitamin C: 2.0% of RDA
• Iron: 12.4% of RDA
• Magnesium: 8.0% of RDA
• Manganese: 7.6% of RDA
• Niacin: 17.3% of RDA
• Potassium: 5.2% of RDA
• Zinc: 9.2% of RDA

If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

50.7

Calories

1148

Fiber

1.98

Iron

2.34

Protein

12.4

Sodium

823

Sugars

22.6

Fat (total lipid)

34.4

INGREDIENTS

Amount

Measure

Adjust

Ingredient

slices

country bread

can use any bread of choice.

cup

blue cheese

crumbled.

1/2

cups

vegenaise

whole

shallots

peeled and thinly sliced.

3/4

cups

cranberry sauce (canned)

can use fresh if you have it.

leaves

romaine lettuce

torn.

tbsp

olive oil

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PREPARATION

PREPARING THE SHALLOTS

Heat oil in a small frying pan over medium heat.

Add shallots and stir, reduce heat to medium-low, and cover.

Cook, stirring occasionally, until shallots are soft and browned, about 15 minutes (if shallots appear to be browning too quickly, reduce heat to low).

Taste shallots and add salt if necessary.

ASSEMBLING THE PANINI

In a small bowl, stir together blue cheese and vegenaise until smooth.

Spread top half of each roll with cranberry sauce. Generously spread bottom halves with blue-cheese mixture and layer, add torn lettuce, shallots, and the top bread halves.

GRILLING THE PANINI

Using a panini press (or a large frying pan if you don't have a press, place the sandwich on the press and close the lid. If using a pan, heat it over medium-high heat and place a heavy lid on top of the sandwich.

Grill each side until crispy but not completely toasted. Serve immediately hot.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 1148

Protein 12.4 g

Carbohydrates 50.7 g

Iron 2.34 mg

Fiber 1.98 g

Calcium 34.0 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.