Aggie's Veggie Panini
Recipe from Aggie's Kitchen
freshly baked baguette, portioned for sandwiches and sliced but not sliced completely through
shredded monterey jack or mozzarella cheese
caramelized onions (see quick recipe below)
fresh spinach leaves
sliced plum tomato
sliced artichoke hearts
Take sandwich bread and open on cutting board for panini building. Spread a light layer of shredded cheese on bread, then top with spinach leaves, artichokes, tomatoes and another layer of cheese. Top with about a tablespoon of caramelized onions and close sandwich. Place into hot greased skillet (I used non stick spray) and carefully top with a panini press or heavy pan (i.e. cast iron skillet with large can of tomatoes). Hold and press gently but firmly until sandwich starts to "set". Cook for about 3 minutes until bottom of bread gets toasty. Carefully flip and set up panini press again. Cook until cheese is completely melted and bread is toasty.
Easy Caramelized Onions
2-3 large onions (yellow, red or both), sliced very thin
2 teaspoons olive oil
pinch of dried thyme
salt and pepper
Heat oil in skillet over medium high heat. Add onions and season. Cook and stir for about 3-5 minutes until onions start to soften. Once onions start to brown reduce heat down to low and continue to cook for another 8-10 minutes until very soft and fragrant. Use as topping to sandwiches, steaks, burgers, pizza or mix with sour cream and mayonnaise for a dip.