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Sunday, December 6

Meatloaf melt panini

Active: 20 minutes; Total: 60 minutes; Serves: 4

Oil, extra-virgin olive

1 tablespoons

Onions; halved & thinly sliced

3 medium

Salt, coarse

Pepper, freshly ground

Butter, room temperature

4 tablespoons

Bread, rye or rustic

8 slices

Meatloaf, preferably with a topping like ketchup

4 thick slices

Cheese, Swiss or sharp cheddar

4 ounces

  1. Heat the oil in a large skillet over medium heat. 
  2. Add the onions, and cook for 10 minutes, stirring occasionally. 
  3. Reduce the heat to low. 
  4. Season with salt and pepper, and continue to cook, stirring often to prevent scorching, until the onions are soft, deep brown, and caramelized, another 40 to 50 minutes. 
  5. Heat your panini press to medium-high. 
  6. For each sandwich: spread butter on two slices of bread to flavor the outside of the sandwich. 
  7. Flip over one slice of bread, and top it with caramelized onions, a slice of meatloaf, and cheese. 
  8. Close the sandwich with the other slice of bread, buttered side up. 
  9. Grill two panini at a time, with the lid closed, until the cheese is melting and the bread is toasted, about 4 to 5 minutes. 
Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.

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