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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.
 
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
g
Calories
1148
 
Fiber
1.98
g
Iron
2.34
mg
Protein
12.4
g
Sodium
823
mg
Sugars
22.6
g
Fat (total lipid)
34.4
g
 
INGREDIENTS
Amount
Measure
Adjust
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.
   
 
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.
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