Description

12 servings

Ingredients:

4.5 lb. yellow onions, sliced

6 T. olive oil

1 T. crushed red pepper flakes

12 ciabetta rolls

Aioli (1.5 c olive oil, 3 T. white wine vinegar, 6 medium garlic cloves, dash of salt; process until blended and slightly thickened. Add freshly ground black pepper to taste)

3 c. basil leaves

3 c. roasted red pepper strips

1.5 lb. sharp white cheddar, sliced

1.5 c. pitted Kalamata olives, halved

6 oz. prosciutto or pancetta, cut in paper-thin slices (optional, don't use if wanting sandwich to be vegetarian)

Directions:

Caramelize onions over low heat in oil for 15 to 20 minutes, or until golden; mix in red pepper flakes. 

Split a ciabetta roll and lightly brush the inside with aioli. 

For each serving, layer the bottom of the roll with 1/4 c. basil leaves, 3/4 c. caramelized onions, 1/4 c. roasted red pepper, 2 oz. cheese and 2 T. olives. Add 1/2 oz. prosciutto if desired. Brush the top of the roll with aioli.

Place in a panini grill set at medium-high and slowly close the lid, somewhat flattening the sandwich inside. Grill 15 minutes or until the sandwich is golden and the cheese is melted.