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

Total Time
19mins
Prep 15 mins
Cook 4 mins

Uses make-ahead condiments for quick assembly.

Directions

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

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