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Panini Toscano

Winner of the 2010 Grate Canadian Grilled Cheese Cook-Off.

Course Main Dishes
Prep. Time 30 mins
Cooking Time 10 mins
Yields 1 serving

Preparation
Nutritional Info
Comments (3)

Preparation

What You Need

Grilled cheese:

1 fresh ciabatta bun, about 5” (12 cm) square

1 tbsp (15 ml) lemon aioli

1 ripe fig cut into 4-5 slices

2 slices of Parma prosciutto thinly shaved

2 slices 1 oz (30g) each Fox Hill, 1/8” (2 mm) thick or

other Canadian Havarti

1 oz (30 g) fresh baby arugula

1/2 roasted red pepper, peeled & cut into ¾” (2 cm) slices

1 tbsp (15 ml) balsamic vinaigrette

Lemon aioli:

1/4 cup (60 ml) prepared olive oil mayonnaise

Juice and zest from ½ a lemon

1 clove garlic (minced)

Balsamic vinaigrette:

1 tsp (5 ml) balsamic vinegar

Pinch of salt and pepper

1/2 tsp (2 ml) Dijon mustard

Pinch of sugar

Juice of ½ lemon

1/4 cup (60 ml) extra virgin olive oil

Instructions

Mix aioli ingredients together and let flavours mingle for ½ an hour.
Split fresh ciabatta in ½ and brush both sides liberally with lemon aioli.
Layer 1 slice of Havarti on bottom bun, then top with sliced figs, prosciutto, couple sprigs of arugula and finish with other slice of cheese.
Top with other side of bun, place in preheated panini press and grill until cheese is melting and bread is lightly marked.
If using a grill or barbecue, place a weight on top of sandwich and flip halfway through cooking.
While sandwich is grilling, make vinaigrette by combining first five ingredients in small bowl. Slowly whisk in oil until incorporated.
In other small bowl, dress arugula with 1 tbsp of vinaigrette and place on a plate.
Toss two slices of red pepper in same bowl to dress lightly and place on top of salad.
When sandwich is ready, remove from press and split in ½ diagonally.
Place around salad and serve immediately.