Spicy Onion Panini with Basil and Roasted Red Pepper
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Credit: National Onion Association
The National Culinary Review, May 2014
3 oz. olive oil
4½ lbs. yellow onions, sliced
1 T. crushed red pepper flakes
12 ciabatta rolls
Aioli (recipe follows)
3 cups basil leaves
3 cups roasted red pepper strips
1½ lbs. sharp white cheddar, sliced
1½ cups pitted Kalamata olives, halved
1½ cups olive oil
3 T. white wine vinegar
6 medium garlic cloves
Salt and fresh black pepper, as needed
Method: Over low heat, in oil, caramelize onions 15-20 minutes, or until golden; mix in red pepper flakes. For each serving, split 1 ciabatta roll; brush inside lightly with aioli. Layer bottom of roll with ¼ cup basil leaves, ¾ cup caramelized onion, ¼ cup roasted red pepper, 2 oz. cheese and 2 T. olives. Brush top of roll with aioli. Place in panini grill set at medium-high; grill 15 minutes, or until golden and melted.
Method: In electric blender, combine olive oil, vinegar, garlic and a few dashes of salt. Process until blended and slightly thickened. Add pepper, to taste.
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