Spicy Onion Panini with Basil and Roasted Red Pepper
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Flavor-filled panini is perfect to pair with soup or salad.
4-1/2 pounds or 6 quarts yellow onions, sliced
3 ounces or 6 tabelspoons olive oil
1 tablespoon crushed red pepper flakes
12 Ciabatta rolls
1-1/4 ounces or 3 cups basil leaves
1 pound-5 ounces or 3 cups roasted red pepper strips
1-1/2 pounds sharp white cheddar cheese, sliced
9 ounces or 1-1/2 cups Kalamata olives, pitted
6 ounces Prosciutto or pancetta, sliced paper-thin (optional)
Caramelize onions over low heat in oil for 15 to 20 minutes or until golden; mix in red pepper flakes. Split ciabatta roll and brush inside lightly with Aioli. For each serving, layer bottom of roll with 1/4 cup basil leaves, 3/4 cup caramelized onion, 1/4 cup roasted red pepper, 2 ounces cheese and 2 tablespoons olives. Add 1/2 ounce prosciutto if desired. Brush top of roll with aioli. Place in panini grill set at medium high, slowly close lid, somewhat flattening sandwich inside, and grill 15 minutes or until golden and melted.
Aioli: Combine in electric blender 1-1/2 cups olive oil, 3 tablespoons white wine vinegar, 6 medium cloves garlic and a few dashes of salt. Process until blended and slightly thickened. Add freshly ground black pepper to taste.
Yield: Makes 12 sandwiches
Recipe and image provided by the National Onion Association