The onions are the secret to this panini recipe. To truly caramelize them, be patient—drawing the natural sugars out of the onions takes low heat and time. With the addition of smoky Gouda cheese, this luxurious combination is worth the wait.

Makes 2 sandwiches

Ingredients

levain bread, 4 slices, each about 1/2 inch thick
olive oil, 2 Tbsp
large yellow onion, 1, thinly sliced
brown sugar, 1 tsp
balsamic vinegar, 1 tsp
smoked Gouda, 2 oz, coarsely grated

Directions

1. Heat 1 tbsp oil in a sauté pan over medium heat. Add the onion and cook, stirring, until it begins to brown, 4–5 minutes. Reduce the heat to medium-low and continue cooking until the onion is very soft and golden, 25–30 minutes more. Stir in the brown sugar and balsamic and cook 5 minutes more. Set the onions aside.

2. Preheat the sandwich grill. Brush 1 side of each bread slice with the remaining 1 Tbsp oil. On 2 of the bread slices, layer the unoiled sides with half of the Gouda and the onions, dividing them evenly. Divide the remaining Gouda on top. Place the remaining 2 bread slices on top, oiled sides up, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3–4 minutes. Serve.

Related stories

Grilled Salmon Panini Recipe with Cream Cheese

Seasonal Nectarine, Arugula and Brie Panini Recipe

Perfect Panini, Jodi Liano

(Weldon Owen), July 16, 2013

Photographs by Maren Caruso

The post Caramelized Onion and Smoked Gouda Panini Recipe appeared first on EcoSalon.

This grilled salmon panini recipe with cream cheese calls for chives, parsley, and tarragon, but use any herbs you like, especially what’s in season–or, better yet, what’s growing in your garden. Add them to your favorite organic cream cheese, or make your own. Homemade herbed cream cheese is infinitely better than store-bought versions, and healthier, too. 

Look for a crusty sourdough loaf for this panini recipe as it will hold up well with the grilled salmon.  Make extra, as you’re likely going to be asked to share.

Grilled Salmon Panini Recipe with Cream Cheese

Makes 2 sandwiches

Ingredients

sourdough bread, 4 slices, each about 1/2-inch thick
olive oil, 2 tbsp
salmon fillets, 2 (about 5 oz each), skinned and flattened to about 1/2 inch thick
herbed cream cheese
baby arugula leaves, 1/2 cup (1/2 oz)

Directions

1. Preheat the sandwich grill. Season the salmon fillets with salt and pepper. Drizzle both sides with 1 tbsp oil. Place the salmon on the grill, close the top plate, and cook until the salmon is opaque throughout, 3–5 minutes. Transfer the salmon to a plate, keeping the grill on and wiping the grill plates clean.

2. Brush 1 side of each bread slice with the remaining 1 tbsp oil, then spread the unoiled sides with the herbed cream cheese, dividing it evenly. On 2 of the bread slices, layer the salmon fillets and arugula, dividing them evenly. Place the remaining 2 bread slices on top, oiled sides up, and press gently.

3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the cheese is melted, and the arugula is barely wilted. Serve.

Perfect Panini, Jodi Liano

(Weldon Owen), July 16, 2013

Photographs by Maren Caruso

The post Grilled Salmon Panini Recipe with Cream Cheese appeared first on EcoSalon.

Looking for a simple yet new and exciting summer sandwich idea? This panini recipe with Brie cheese, arugula and ripe, juicy summer nectarines may just hit the spot…or two. The tart, sweet and creamy flavors meld gorgeously.  Make sure you make enough to share with friends.

Sweet nectarines, accented with honey and freshly ground black pepper, may seem like an unusual combination. But once you try it in this panini recipe, you’ll be reaching for all kinds of stone fruit. Plums, apricots, or peaches would all work in this summery sandwich.

Seasonal Nectarine, Arugula & Brie Panini Recipe

Serves 2

Ingredients

honey, 1 tbsp
baby arugula leaves, 1/2 cup (1/2 oz)
Brie cheese, 2 oz, room temperature
ripe but firm nectarine, 1, thinly sliced
levain bread, 4 slices, each about 1/2 inch thick
olive oil, 1 tbsp

Directions

1. Preheat the sandwich grill. Brush 1 side of each bread slice with oil, then spread the unoiled sides with the Brie, dividing it evenly. On 2 of the bread slices, layer the nectarine, dividing it evenly. Sprinkle the nectarine with a pinch of salt and a generous pinch of pepper, then drizzle with the honey and top with the arugula. Place the remaining 2 bread slices on top, oiled sides up, and press gently.

2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the cheese is melted, and the arugula is barely wilted, 3–4 minutes. Serve.

This recipe comes from Perfect Panini by Jodi Liano. Recipe reprinted with permission by Weldon Owen, July 16, 2013.

Image by Maren Caruso.

The post Seasonal Nectarine, Arugula & Brie Panini Recipe appeared first on EcoSalon.