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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.
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