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Has dairy from:
Has gluten from:
Not vegan due to:
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.
Fat (total lipid)
country bread|blue cheese|vegenaise|shallot|cranberry sauce (canned)|romaine lettuce|olive oil
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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.
This recipe has the following nutrient totals:
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.