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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
pescetarian
paleo
(?)
Not paleo due to:
country bread
blue cheese
cranberry sauce (canned)
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
8
slices
can use any bread of choice.
 
1
cup
crumbled.
 
1/2
cups
 
10
whole
peeled and thinly sliced.
 
3/4
cups
can use fresh if you have it.
 
4
leaves
 
2
tbsp
 
 
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PREPARATION
PREPARING THE SHALLOTS
1.
Heat oil in a small frying pan over medium heat.
2.
Add shallots and stir, reduce heat to medium-low, and cover.
3.
Cook, stirring occasionally, until shallots are soft and browned, about 15 minutes (if shallots appear to be browning too quickly, reduce heat to low).
4.
Taste shallots and add salt if necessary.
ASSEMBLING THE PANINI
5.
In a small bowl, stir together blue cheese and vegenaise until smooth.
6.
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
7.
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.
8.
Grill each side until crispy but not completely toasted. Serve immediately hot.
   
 
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.
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