Ingredients
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¼ cup mayonnaise or salad dressing
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1 ½ teaspoon lemon juice
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1 clove garlic, minced
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⅛ teaspoon cracked black pepper
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1 loaf ciabatta
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8 ounce bresaola or speck
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½ cup crumbled gorgonzola cheese (2 ounces)
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1 ½ cup arugula or fresh baby spinach
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1 recipe Red Onion Relish
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4 ounce sliced provolone cheese
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1 tablespoon olive oil
Red Onion Relish
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½ medium red onion, thinly sliced
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1 tablespoon olive oil
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1 ½ teaspoon red wine vinegar
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½ teaspoon snipped fresh oregano
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salt
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ground black pepper
Directions
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For aïoli, in a small bowl combine mayonnaise, lemon juice, garlic, and pepper.
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Cut ciabatta crosswise into four portions; cut each portion in half horizontally. Spread cut sides of ciabatta with aïoli. Arrange bresaola and gorgonzola cheese on bottom halves of ciabatta pieces; add arugula. Top with Red Onion Relish, provolone cheese, and top halves of ciabatta pieces. Brush tops and bottoms of sandwiches with oil.
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Preheat an electric sandwich press, a covered indoor grill, a grill pan, or a 12-inch skillet. Place sandwiches, half at a time, in the sandwich press or indoor grill; cover and cook for 8 to 10 minutes or until bread is lightly toasted and cheese is melted. (If using a grill pan or skillet, place sandwiches in pan. Weight sandwiches down with a heavy skillet or a pie plate containing a can of food. Cook about 3 minutes or until bread is lightly toasted. Turn sandwiches, weight down, and grill about 3 minutes more or until bread is lightly toasted and cheese is melted.)
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In a small bowl combine 1/2 of a medium red onion, thinly sliced; 1 tablespoon olive oil; 1 1/2 teaspoons red wine vinegar; and 1/2 teaspoon snipped fresh oregano. Season to taste with salt and ground black pepper. If desired, cover and let stand at room temperature for up to 2 hours. If necessary, drain before using. Makes 1 cup.
Red Onion Relish
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In a small bowl combine 1/2 of a medium red onion, thinly sliced; 1 tablespoon olive oil; 1-1/2 teaspoons red wine vinegar; and 1/2 teaspoon snipped fresh oregano. Season to taste with salt and ground black pepper. If desired, cover and let stand at room temperature for up to 2 hours. If necessary, drain before using. Makes 1 cup.
Nutrition Facts (per serving)
| 725 | Calories |
| 44g | Fat |
| 58g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 725 | |
| % Daily Value * | |
| Total Fat 44g | 56% |
| Saturated Fat 17g | 85% |
| Cholesterol 83mg | 28% |
| Sodium 1703mg | 74% |
| Total Carbohydrate 58g | 21% |
| Total Sugars 4g | |
| Protein 28g | 56% |
| Vitamin C 26mg | 29% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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