Panini Toscano

By Chef Michael Howell

Dig out your panini maker and try this easy Italian-inspired panini recipe for a simple and delicious Monday night dinner. Makes 1 serving.

Prep time: 30 mins.

Cooking time: 10 mins.

Ingredients

1 fresh ciabatta bun, about 5“ (12cm) square
1 tbsp (15 mL) lemon aioli
1 ripe fig cut into 4-5 slices
2 slices of Parma prosciutto thinly shaved
2 slices 1 oz (30g) each Canadian Havarti cheese, 1/8“ (2mm ) thick
1 oz (30g) fresh baby arugula
½ roasted red pepper, peeled & cut into ¾“ (2 cm) slices
1 tbsp (15 mL) balsamic vinaigrette

Lemon Aioli:

¼ cup (60 mL) prepared olive oil mayonnaise
Juice and zest from ½ a lemon
1 clove garlic

Balsamic Vinaigrette:

1 tsp (5 ml) balsamic vinegar
Pinch of salt and pepper
½ tsp (2 mL) Dijon mustard
Pinch of sugar
Juice of ½ lemon
¼ cup (60 mL) extra virgin olive oil

Directions

1. Mix aioli ingredients together and let flavours mingle for half an hour. Split the fresh ciabatta in half and brush both sides liberally with the lemon aioli.

2. Layer one slice of havarti cheese on the bottom of the bun, then top with the sliced figs, prosciutto, a couple of sprigs of arugula and finish with other slice of cheese.

3. Top with the other side of the bun, place in a pre-heated panini press and grill until cheese is melting and bread is lightly marked.
If using a grill or barbeque, place a weight on top of sandwich and flip halfway through cooking.

4. While sandwich is grilling, make vinaigrette by combining first five ingredients in a small bowl. Slowly whisk in oil until incorporated.
In other small bowl, dress arugula with 1 tbsp of vinaigrette and place on a plate.

5. Toss two slices of red pepper in same bowl to dress lightly and place on top of salad.

6. When sandwich is ready, remove from press and split in half diagonally. Place around salad and serve immediately.

Suggestions & tips: You can also use Canadian Provolone or smoked Mozzarella to replace Havarti

Nutritional Information (per serving):
Energy: 654 Cal.
Protein: 32 g
Carbohydrate: 51 g
Fat: 37 g
Fibre: 5.1 g
Sodium: 1542 mg
Calcium: 591 mg

Recipe courtesy of Dairy Farmers of Ontario. For more recipes visit www.allyouneedischeese.ca

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