8 cups (2 quarts) yellow onion, sliced
2 tablespoons olive oil
1 teaspoon red pepper flakes
4 ciabatta rolls
Aioli (recipe follows)
1 cup basil leaves
1 cup roasted red pepper strips
8 ounces sharp white Cheddar, sliced
1/2 cup pitted Calamata olives, halved
2 ounces prosciutto or pancetta, in paper-thin slices (optional)
Combine in electric blender 1/2 cup olive oil, 1 tablespoon white wine vinegar, 2 medium cloves garlic and a dash of salt.
Process until blended and slightly thickened.
Add freshly ground black pepper to taste.
Makes about 1/2 cup.
Caramelize onions over low heat in oil about 15 to 20 minutes or until golden; mix in red pepper flakes.
Split ciabatta rolls and brush inside lightly with Aioli.
For each serving, layer bottom of roll with 1/4 cup basil leaves, then 3/4 cup caramelized onion, then 1/4 cup roasted red pepper, 2 ounces cheese, and 2 tablespoons olives. Add 1/2 ounce prosciutto if desired.
Close the rolls and brush with Aioli.
Place each one in panini grill set at medium.
Slowly close lid (somewhat flattening sandwich inside) and grill 15 minutes or until golden and melted.
Per 100 g Serving: About 305 cal, 10 g pro, 29 g carb, 17 g fat, 5 g saturated fat, 22mg chol, 527 mg sod, 2.5 g fiber.
(Recipe and image provided by the National Onion Association).
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