Caramelized Onion, Chicken, and Fontina Panini
Provided By: Sandy Gluck
Caramelized onions are great to have on hand for topping sandwiches, pizzas, adding to pasta sauces, or in soups or stews. Making caramelized onions requires time and patience; but it's well wroth it. Although you'll only be using a quarter of the onions for 1 sandwich, they'll keep for 2 weeks in the fridge and while you're up, you may as well make this amount.
In a medium skillet, heat 1 tablespoon oil over medium-low. Add onion and cook, stirring frequently for 5 minutes. Add water and continue cooking, stirring frequently until onion is golden brown and very tender, about 30 minutes.
Brush both cut sides of ciabatta with mustard. Place half the cheese on one cut side of ciabatta. Top with chicken,2 tablespoons of caramelized onion, and arugula. Top with remaining cheese. Lightly oil outside of bread with remaining teaspoon oil.
If using a panini press: Place in press and close. Cook over medium-low heat for 4 minutes. Flip press over and cook 3 to 4 minutes longer or until bread is crisp and cheese has melted.
If cooking without a press on top of the stove: Follow step one. Place panini in a small skillet, top with another skillet, and place a weight on top. Cook without turning over medium-low heat until bread is crisp and cheese has melted, 5 to 7 minutes.
If cooking without a press in the oven: Preheat oven to 400. Follow step one. Place panini on a baking sheet, top with another baking sheet and an ovenproof weight (such as a heavy skillet). Bake without turning until bread is crisp and cheese has melted, 8 to 10 minutes.
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