Sun-Dried Tomato Pesto, Red Onion, and Fontina Panini |
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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Uses make-ahead condiments for quick assembly. Ingredients:
4 ciabatta rolls |
1 cup sun-dried tomato pesto (sun-dried tomato pesto) |
salt |
fresh ground black pepper |
1/2 cup pickled onion (pickled onions) |
2 cups baby arugula, roughly chopped |
8 ounces italian fontina, sliced |
extra virgin olive oil |
Directions:
1. Preheat a panini grill.
2. Slice off the domed tops of the ciabatta rolls and discard; the rolls should now be about 1 inch thick; split the rolls horizontally.
3. Spread the bottom halves with sun-dried tomato pesto, about 1 tablespoon each, letting it soak into the bread; season with salt and pepper.
4. Squeeze the excess liquid from the pickled onions and divide among the 4 sandwiches.
5. Follow with a fistful of chopped arugula, then cover with a layer of fontina.
6. Finish with a light drizzle of olive oil before covering with the top halves of the rolls.
7. Grill the sandwiches for about 4 minutes until the bread is golden brown and the aroma of the cheese is apparent.
8. Cut sandwiches in half and serve hot.
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