Recipes and Cooking Bresaola-Gorgonzola Panini The term panini translates literally to little sandwiches, though it has come to mean grilled flatbread stuffed with any sandwich fixings. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 26, 2019 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 8 mins Total Time: 38 mins Yield: 4 sandwiches Jump to Nutrition Facts Ingredients ¼ cup mayonnaise or salad dressing 1 ½ teaspoon lemon juice 1 clove garlic, minced ⅛ teaspoon cracked black pepper 1 loaf ciabatta 8 ounce bresaola or speck ½ cup crumbled gorgonzola cheese (2 ounces) 1 ½ cup arugula or fresh baby spinach 1 recipe Red Onion Relish 4 ounce sliced provolone cheese 1 tablespoon olive oil Red Onion Relish ½ medium red onion, thinly sliced 1 tablespoon olive oil 1 ½ teaspoon red wine vinegar ½ teaspoon snipped fresh oregano salt ground black pepper Directions For aïoli, in a small bowl combine mayonnaise, lemon juice, garlic, and pepper. Cut ciabatta crosswise into four portions; cut each portion in half horizontally. Spread cut sides of ciabatta with aïoli. Arrange bresaola and gorgonzola cheese on bottom halves of ciabatta pieces; add arugula. Top with Red Onion Relish, provolone cheese, and top halves of ciabatta pieces. Brush tops and bottoms of sandwiches with oil. Preheat an electric sandwich press, a covered indoor grill, a grill pan, or a 12-inch skillet. Place sandwiches, half at a time, in the sandwich press or indoor grill; cover and cook for 8 to 10 minutes or until bread is lightly toasted and cheese is melted. (If using a grill pan or skillet, place sandwiches in pan. Weight sandwiches down with a heavy skillet or a pie plate containing a can of food. Cook about 3 minutes or until bread is lightly toasted. Turn sandwiches, weight down, and grill about 3 minutes more or until bread is lightly toasted and cheese is melted.) In a small bowl combine 1/2 of a medium red onion, thinly sliced; 1 tablespoon olive oil; 1 1/2 teaspoons red wine vinegar; and 1/2 teaspoon snipped fresh oregano. Season to taste with salt and ground black pepper. If desired, cover and let stand at room temperature for up to 2 hours. If necessary, drain before using. Makes 1 cup. Red Onion Relish In a small bowl combine 1/2 of a medium red onion, thinly sliced; 1 tablespoon olive oil; 1-1/2 teaspoons red wine vinegar; and 1/2 teaspoon snipped fresh oregano. Season to taste with salt and ground black pepper. If desired, cover and let stand at room temperature for up to 2 hours. If necessary, drain before using. Makes 1 cup. Print Nutrition Facts (per serving) 725 Calories 44g Fat 58g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 725 % Daily Value * Total Fat 44g 56% Saturated Fat 17g 85% Cholesterol 83mg 28% Sodium 1703mg 74% Total Carbohydrate 58g 21% Total Sugars 4g Protein 28g Vitamin C 26mg 130% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.