Panini

Pastrami ciabatta panini with homemade pesto...

We had a very very hot week in Seattle, reaching about 106 degrees!
This was just one of the few things we had that required very little time near the stove.

(Serves 1)
(Prep time: 30 mins)
(Pesto recipe will yield a cup)
Pesto

1 cup fresh basil leaves
1/8 cup of pine nuts
Use about 1" cube of Parmesan Reggiano
2 cloves of garlic
Olive oil
and a good sprinkle of salt and pepper!

Put all of the above in a blender.
Add about 2 Tbs of the olive oil to begin with and gradually pour a little more while blending.
All together you would use about 5-6 Tbs of oil.
Blend for a 2-3 mins.. and that's basically it!


Caramelized onions

Cut round 1/4" thick slices of a valida onion.
Heat some oil in a pan. Use just enough to coat the base of the pan.
Add the onions, sprinkle of salt.
Lower heat to med-low and cook for about 20 mins, until soft and tender and very light brown.
Keep turning to ensure even browning and It would be easier on a non stick pan.


Now for the Panini

I got some wonderful organic Ciabatta bread. Some great deli pastrami. Use a little less than 1/4 lbs per sandwich.
Sliced some tomatoes
Thin slices of Parmesan Reggiano
1/4" thick slices of fresh Mozzarella cheese

Slice the bread, spread a little pesto on both sides.
Arrange the meat over one half of the bread..
Spoon some onions..
Lay the tomatoes..
Layer the Mozzarella and Parmesan (as much as you want)
The other half of the bread comes next.
Brush a little Olive oil on the outer sides of the bread..
I used a stove top panini press and grilled the sandwich for about 4-5 min each side!