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Combine Cheddar, zucchini, carrot, onion, salsa and jalapeno (if
using) in a medium bowl. Divide among 4 slices of bread and top
with the remaining bread.
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Heat 1 teaspoon canola oil in a large nonstick skillet over
medium heat. Place 2 panini in the pan. Place the medium skillet
on top of the panini, then weigh it down with the cans. Cook the
panini until golden on one side, about 2 minutes. Reduce the
heat to medium-low, flip the panini, replace the top skillet and
cans, and cook until the second side is golden, 1 to 3 minutes
more. Repeat with another 1 teaspoon oil and the remaining
panini.
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