All right, all right. I was feeling too guilty for not actually posting any new recipes this morning, and since Panini Monday is four days away, Abram got to enjoy a Roasted Asparagus and Sweet Onion Panini with Gruyere for dinner tonight. Here are the goods:
This recipe comes from the panini bible, my photocopied pages out of Mar's KRUPS - Panini and Other Hot Sandwiches cookbook.
2 lbs medium asparagus, cut in half lengthwise
1 large Vidalia or sweet yellow onion, peeled, cut in half, and thinly sliced
5 T olive oil, plus extra for brushing
2 T unsalted butter
2 t grated lemon peel
1/4 c fresh-squeezed lemon juice
coarse ground black pepper
4 fresh tarragon sprigs, stems removed and leaves chopped
12 slices crusty ciabatta bread or other crusty loaf
1/4 lb prosciutto, thinly sliced
6 oz Gruyere cheese, sliced
6 slices Swiss cheese
Preheat the oven to 450 degrees. Place the asparagus and onions on a large baking sheet, drizzle with olive oil, dot with butter, sprinkle with lemon zest and lemon juice, and season with salt and pepper (I like to throw the prosciutto in there too). Toss the vegetables lightly to distribute the seasonings. Bake until soft and just starting to brown, about 20 minutes. Remove from oven, transfer to a bowl, toss with tarragon, then set aside.
Preheat panini grill. Place bread on a flat, clean, and dry work surface, then top with Gruyere, Swiss, and remaining slice of bread. Brush the top with olive oil and transfer to hot grill, oiled side down; brush remaining side with olive oil. Grill until cheese is melted and bread is browned and crisp, about 10 minutes.
Repeat process with remaining ingredients to make additional sandwiches.
Keep grilled sandwiches warm in a 200 degree oven. Pull sandwiches apart and insert prosciutto and asparagus and onion mixture. Close sandwiches, slice, and serve.