Dairy Farmers of Canada named Chef Michael Howell’s Panini Toscano Canada’s “gratest” grilled cheese.
Grilled cheese:
1 fresh ciabatta bun, about 5” (12 cm) 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 Fox Hill or other Canadian Havarti, 1/8” (2 mm) 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
Instructions
1. Mix aioli ingredients together and let flavours mingle for ½ an hour.
2. Split fresh ciabatta in ½ and brush both sides liberally with lemon aioli.
3. Layer 1 slice of Havarti on bottom bun, then top with sliced figs, prosciutto, couple sprigs of arugula and finish with other slice of cheese.
4. Top with other side of bun, place in preheated panini press and grill until cheese is melting and bread is lightly marked.
5. If using a grill or barbecue, place a weight on top of sandwich and flip halfway through cooking.
6. While sandwich is grilling, make vinaigrette by combining first five ingredients in small bowl. Slowly whisk in oil until incorporated.
7. In other small bowl, dress arugula with 1 tbsp of vinaigrette and place on a plate.
8. Toss two slices of red pepper in same bowl to dress lightly and place on top of salad.
9. When sandwich is ready, remove from press and split in ½ diagonally.
10. Place around salad and serve immediately
