Chef Michael Howell's great passion for Italy is unveiled in this flavour-packed grilled panini. This delicious sandwich is his hymn to La Dolce Vita!
- Prep: 30 min
- Cooking: 5 min - 7 min
- Sun-dried tomato compote (recipe follows)
- Tapenade (recipe follows)
- Arugula pesto (recipe follows)
- 2 (2 cm) 3/4 inch thick slices if olive bread
- 3 oz (90 g) Canadian Asiago cut into thin slices
- 1 tbsp (15 mL) unsalted butter softened
Prepare sun-dried tomato compote, tapenade and arugula pesto before making sandwich.
Preheat panini press to medium.
Spread both slices of the bread with sun-dried tomato compote and olive tapenade to taste. Top evenly with cheese slices and spoon on generous dollops of pesto. Press the slices together and butter the outside.
Place sandwich on panini press and grill 5–7 minutes or until cheese is melted and bread is crispy.
Sun-dried tomato compote:
In a bowl, combine ½ cup (125 ml) oil-packed sun-dried
tomatoes, coarsely chopped, and enough hot water to cover; let sit for 30 minutes. Drain,
reserving 4 tsp (20 ml) of the soaking water. In a food processor, combine tomatoes, 4 tsp (20 ml)
sun-dried tomato oil (from the jar), reserved soaking water and 1 chopped garlic clove; process
until coarsely chopped. Transfer to a bowl.
In a food processor, purée ¾ cup (180 ml) pitted dry-cured black olives, 2 tbsp
(30 ml) extra virgin olive oil and 4 tsp (20 ml) cold water until smooth. Transfer to a bowl.
In a clean food processor bowl, combine 3 cups (750 ml) packed arugula, ½ cup
(125 ml) coarsely chopped walnuts, 2 tbsp (30 ml) extra virgin olive oil and 1 tsp (5 ml) chopped
garlic; process until smooth. Add 3 tbsp (45 ml) grated Canadian Parmesan; pulse to combine.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||98 % / 1077 mg|
|Vitamin C:||110 %|
|Vitamin E:||100 %|