What’s the best thing about this sandwich? It tickles the taste buds. You have contrasting sweet, salty and smooth flavors that complement each other and a good hearty crunch of a panini. It’s everything I could ever ask for in a sandwich. In fact, I ate one and a half of these bad boys for breakfast today (but be warned, this is far more suitable for lunch or dinner — definitely not a normal breakfast).
The inspiration for this sandwich came from Simple Italian Sandwiches by Jennifer and Jason Denton and Kathryn Kellinger. The book has recipes from my favorite New York panini bar, ‘ino (21 Bedford Street/New York). It is so worth buying — the recipes rock, just like ‘ino.
Anyway, back to the delightful sandwich. I wasn’t sure if I would really like onions in a sandwich, but man oh man, it was FANTASTIC. I literally stopped doing everything else (which is a never-happen scenario for a multi-tasker like me) to enjoy every last morsel. Did I mention how good this was?
I had a post planned for today about a great veggie recipe I made over the weekend, but this baby just couldn’t wait. If my husband wasn’t such an onion-phobe, I would make it for dinner too. The great veggie recipe will just have to wait until tomorrow.
So, here’s the scoop on making this: you need to make the onions first — and it takes awhile. I wrote about the sweet onion recipe a couple months back and it was so worth making, despite the time. Fortunately, they keep well in the refrigerator (and I actually have had them frozen for months and they defrosted nicely as well). The original recipe called for Bel Paese cheese, but I couldn’t find it and instead used a locally made fresh mozzarella. Mmm. Awesome. And it was made on local bread as well. (Psst! The onions were super local too — from my cousin’s farm!) Once it comes time to actually make the sandwich, it only takes a few minutes. Easy as pie.
I’m telling you. You have to try this.
adapted from Simple Italian Sandwiches
yields one sandwich
2 slices Italian Pane bread, or bread of your choice (the book suggests ciabatta rolls)
2 tbsp Sweet Onions
3-4 slices prosciutto
2 thin slices fresh mozzarella
Heat your panini pan and press on burners that are just shy of medium heat.
On the bread, spread the Sweet Onions evenly. Top with prosciutto and mozzarella. Place the second slice of bread on top. Drizzle olive oil lightly on the exterior sides of the bread.
Place the sandwich in the panini pan and press down with the panini press. Cook until golden brown on each side (3-5 minutes). Slice in half and serve hot.
Thank goodness for those delicious onions! They made this a good post to send along to Sweetnicks’ ARF/5-A-Day Tuesdays. Check out Cate’s site later tonight for a roundup of great ARF and veggie related posts.