Caramelized Onion, Apple and Cheddar Panini
This recipe was developed for Schär by Chef Sarah Green, a Culinary Institute of America graduate specializing in gluten-free food.
|1 package||Artisan Baker White Bread|
|3 tbsp||olive oil, divided|
|1 (approx 1 cup raw, 1/3 cup cooked)||small yellow onion, thinly sliced|
|1||granny smith apple, thinly sliced|
|12 slices (1 +1/2 cups shredded)||cheddar, extra sharp|
|1/2 cup||baby spinach|
- Add 2 tablespoons of the olive oil to a large skillet over medium-high heat. When the oil begins to shimmer, add the sliced onions, stirring to coat, then spread in an even layer and reduce the heat to medium. Cook the onion for about 20 minutes, only stirring occasionally so it does not burn.
- While the onions are cooking, begin prepping the rest of the ingredients. Cut the pizza shells in half. Keeping the dimpled side face up, begin building your Panini. Only dress one side, as the other will need to be flipped on top. Place the cheese down first, followed by the apples, caramelized onions, spinach and one last layer of cheese. Place the other half of the pizza crust with the dimpled side down on top.
- Heat the Panini press to a medium high heat. Brush the remaining tablespoon of olive oil on the press so nothing sticks. Gently transfer the Panini to the press and cook for 6-7 minutes or until the cheese is melted and the spinach is wilted.
- Remove the Panini and allow it too cool for 5 minutes. Cut into sections and serve.