Sun-Dried Tomato Pesto, Red Onion, and Fontina Panini

"Uses make-ahead condiments for quick assembly."
 
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Ready In:
19mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat a panini grill.
  • Slice off the domed tops of the ciabatta rolls and discard; the rolls should now be about 1 inch thick; split the rolls horizontally.
  • Spread the bottom halves with sun-dried tomato pesto, about 1 tablespoon each, letting it soak into the bread; season with salt and pepper.
  • Squeeze the excess liquid from the pickled onions and divide among the 4 sandwiches.
  • Follow with a fistful of chopped arugula, then cover with a layer of fontina.
  • Finish with a light drizzle of olive oil before covering with the top halves of the rolls.
  • Grill the sandwiches for about 4 minutes until the bread is golden brown and the aroma of the cheese is apparent.
  • Cut sandwiches in half and serve hot.

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