Bresaola-Gorgonzola Panini

The term panini translates literally to little sandwiches, though it has come to mean grilled flatbread stuffed with any sandwich fixings.

Bresaola-Gorgonzola Panini
Photo: Andy Lyons
Prep Time:
30 mins
Cook Time:
8 mins
Total Time:
38 mins
Yield:
4 sandwiches

Ingredients

  • ¼ cup mayonnaise or salad dressing

  • 1 ½ teaspoon lemon juice

  • 1 clove garlic, minced

  • 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

  1. For aïoli, in a small bowl combine mayonnaise, lemon juice, garlic, and pepper.

  2. 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.

  3. 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.)

  4. 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

  1. 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.

Nutrition Facts (per serving)

725 Calories
44g Fat
58g Carbs
28g Protein
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.

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