Bistro Panini

I love a good grilled panini.  And like lots of other Cheftovers tricks, it’s kind of a blank canvas.  Add your favorite creamy cheese to a crispy, chewy ciabatta roll, along with whatever veggies and meat move you…and you’re in business!  

This week I used one of my got-to’s for weekday meals, a roast in the slow cooker.  I made a London broil roast with pretty basic seasoning.  But as is often the case, I made more than we needed for just two of us.

sliced roast

So I sliced up the rest of the beef and immediately began drooling over my idea, incorporating one of the tasty Orlando baked goods I came across during my review of their new products (see previous post).  I was going to grill up a couple of paninis using their Heat & Serve Ciabatta Rolls.

ciabatta rolls 

Now that I had the canvas for my panini, (the rolls) and the protein (my leftover London broil) I was excited to find a couple of other elements to boost the tastiness factor.  And I knew caramelized onions would have to join the party!

sliced onions

I sliced up a whole sweet onion into rings, then tossed a couple tablespoons of butter and one tablespoon of olive oil into a saute pan.  I added the onions to the pan, seasoned them and left them on a low-medium heat for about 90 minutes, stirring them only once every 15 min or so.

(Here’s the part of my process where I unload the dishwasher, feed my kids, flip the laundry, etc.  I’m so glamorous.)

caramelized onions

When the onions turned this beautiful color, I was ready for the final components.  I found the chunk of creamy Havarti cheese that my husband picked up at the grocery store this week to snack on.  But I got to it first!   And I was sure this would be a super compliment to what I was drumming up.  Now for a sauce, spread or condiment…couldn’t be something ordinary.

panini condiments

I decided to try two routes…using a deli horseradish sauce for sandwiches (something we like to keep around the house) and I was also going to mix up a balsamic mayo.  I have developed quite a collection of balsamic vinegar varieties in my cupboard… I’ve got Sicilian Lemon and Mango white balsamic, chocolate, and raspberry.  I don’t find use for them often, but when I do, they’re usually the MVP of the dish.  For this panini, I liked the garlic cilantro one.  I mixed a couple spoonfuls of olive oil mayo with a couple teaspoons of the balsamic vinegar….oooh yeah, that was what I was going for!   balsamic mayo spread

grilling the panini

I assembled two sandwiches using a couple slices of Havarti, a spoonful of caramelized onions, three slices of my leftover roast, and one of the spreads on each.  Then I placed them on my panini press and eagerly awaited their gooey goodness.  They sat on the grill for about 5 minutes until I saw those pretty grill marks on the outside of the ciabatta rolls.  Know that the contents may slide out a bit, or ooze out a little.

bistro panini with carmelized onions

Now it was pay off time, and it was sweet!  These were warm, chewy, tangy and sweet.  And the best part?  I have more of all of the ingredients so I can make this again.

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