Recipes from Christine Brodersen.
Prosciutto, Asiago and Fig Jam Panini
Red onion (sauté in butter with Salt and pepper do 2 hours ahead)
Asiago cheese (grated)
Proscuitto (cut into small pieces)
Ingredients to make the Fig Jam:
1 cup port wine (A ruby port)
1 cup water
teaspoon dried rosemary
7-8 ounce package dried figs (remove stem)
Place all ingredients to make jam in a heavy sauce pan and bring to a boil. Reduce heat to a simmer and continue to cook for 20-25 minutes. Liquid will reduce to about 1 to 1 1/4 cups. Place in food processor to make into "jam"
Cut the Ciabatta bread into ½ inch thick pieces and brush with olive oil or butter. On side of bread spread jam. Place onions, prosciutto then grated Asiago. Press for about five minutes.
Roasted Red Pepper and Artichoke Panini
Artichoke mayo (can be made 1 day ahead)
Roasted Red Peppers (from a jar)
First make the artichoke mayo:
1 can unmarinated artichoke hearts
½ cup mayo
½ cup parmesan cheese
Cut artichokes into small pieces or pulse in food processor. Mix mayo, parmesan, and artichokes in a small oven proof dish and bake 20 minutes on 350.
Butter or brush olive oil on ½ inch thick ciabatta bread slices. Spread the artichoke mayo on one side then add rest of ingredients to Panini. Press 4-5 minutes.
Turkey, Cheddar, and Apple Panini
Crisp apple (HoneyCrisp, Granny Smith)
Coarse ground mustard
Cut bread into ½ inch thick slices and spread butter or olive oil on outsides. Cut peeled apple into chip like pieces and place on bread with mustard, cheese and turkey. Press 4 - 5 minutes until cheese melts.
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