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Recipe Detail Page
Grilled Cheese Panini with Amaro Onions
Autumn 2016
Crisp buttery bread, silky amaro onions and a trio of Italian cheeses join forces for a truly unforgettable sandwich. The key to caramelizing onions is to avoid using a nonstick pan. In a regular pan, a layer of delicious brown bits will form—called a fond—which will be deglazed with water to flavour the onions. You could make the onions on their own as a condiment for chicken liver pâté or burgers.
Serves 4
AMARO ONIONS
2 tbsp (30 mL) vegetable oil
1 extra-large Vidalia onion, thinly sliced, about 6 cups (1.5 L)
Water, as needed
¼ cup (60 mL) amaro liqueur (Lucano or Averna)
1½ tsp (7 mL) fresh thyme leaves
1 tsp (5 mL) sherry vinegar
Salt and freshly ground pepper to taste
GRILLED CHEESE
8 slices bread from oval white loaf, ½ inch (1 cm) thick
¼ cup (60 mL) unsalted butter, softened
5 oz (150 g) mozzarella cheese, sliced
2 tbsp (30 mL) freshly grated Parmesan
5 oz (150 g) sharp provolone, sliced
Coarse sea salt, to taste
1 For the amaro onions, heat oil in a large frying pan (not nonstick) over high heat. Add onions. Cook, stirring occasionally, for 5 minutes. Reduce heat to medium-high. Cook, stirring regularly, until brown layer has formed on bottom of pan, 3 to 4 minutes. Deglaze pan with splash of water, stirring up brown bits with wooden spoon. Repeat process 2 more times, or until onions are soft, sweet and brown. Reduce heat to medium-low. Add amaro, thyme and vinegar. Cook, stirring, until moisture has mostly evaporated, about 5 minutes. Season with salt and pepper. Transfer to plate to cool. (Onions will keep, covered and refrigerated, for 5 days. Bring to room temperature before using.)
2 Butter 4 slices of bread and lay buttered side down on parchment-lined baking sheet. Top with mozzarella, dividing evenly. Top cheese with layer of amaro onions. Sprinkle onions with Parmesan. Top with provolone. Butter remaining 4 bread slices and place on top, buttered side up.
3 Heat large nonstick frying pan over medium heat. Cook sandwiches until golden brown and cheese has melted, about 5 minutes per side. Cut in half and sprinkle lightly with coarse sea salt.
Serves 4
