Since I bought the press though, I've been dying to find a recipe for a jaw-droppingly good, hot, flavorful panini. You know... like the ones you get at bakeries and coffee shops.
Well... dear readers... I found it.
My source, BigOven.com, called this the Grilled Smoked Salmon Panini with Red Onion Ribbons, but that is just boring. And not quite what I made anyway.
Okay, there are two things you need to make in advance when you plan to make a Jaw-Dropper. Marinated onions and a killer cheese spread.
To marinate the onions...
Whisk up 1T vinegar (I used Apple Cider), 2T lemon juice, 2t mustard, and 1t minced garlic. Add 3T olive oil while whisking continually. Add salt and pepper to taste. Toss one thinly sliced red onion (or whatever onion you have) and let sit for at least 30 minutes.
For the spread...
Mix up 4 oz. cream cheese, 2 oz. goat cheese, 1/4t pepper, 1T lemon juice, and 1t mustard.
To build the sandwich...
Spread the... um... spread... on both sides of the bread.
Add a layer of canned boneless skinless salmon and press it into the cheese.
Top the salmon with marinated onion.
Close the sandwich up, grill it for 3 minutes on the medium setting and voila.
This sandwich made all my panini dreams come true. Salmon is a much milder canned fish than it's cousin, the tuna. Combined with my jams, cheese of goat and cream, this sandwich is a total winner. The spread is creamy and the onions are snappy, tangy bits of goodness.
I will say that the recipe called for things that I didn't have and therefore didn't use. Things like lemon jest, capers, spinach, green onion, and ciabatta. So... head over to BigOven's recipe (linked above) to read what this sandwich was really meant to be. However, if, like me, your cabinets are somewhat bare and you don't mind your panini being a bit pale, then take my version of the recipe and run with it!
And... the best thing about having made this panini tonight is...
I'm set and ready to do it all again tomorrow.