Grilled Sweet Onion Panini with Garlic White Bean Spread

Grilled Sweet Onion Panini with a Garlic White Bean Spread

(From A Little Bit Crunchy A Little Bit Rock and Roll)


8 slices whole wheat Italian bread

8 slices Gouda cheese

2 large Vidalia (or any sweet onion) leaving them grouped in rings

2 tablespoon extra virgin olive oil

2-3 tablespoons room temperature butter

1 tomato, sliced thin

1 cup arugula or spinach (or any other dark leaf lettuce) washed

1 (15-ounce) can cannellini beans, drained and rinsed

2 cloves garlic

2 tablespoons fresh lemon juice

1/4 cup extra virgin olive oil

1/4 cup fresh flat leaf parsley

pinch of salt and pepper


1. Preheat your grill and set it up for indirect heating.

2. Brush both sides of the onion slices generously with olive oil and sprinkle with salt and pepper.

3. Grill on the hot side of the grill until softened and nicely charred. Remove from the grill and set aside.

4. In a food processor, add the garlic and parsley and pulse until chopped.  Add in the beans, lemon juice, and olive oil. Puree until smooth. Season with salt and pepper to taste.

5. Coat the outsides of each slice of bread with butter. Spread the inside of each slice of bread with about 1/2-1 tablespoon of the bean spread.

6. Top each slice of bread with 1 piece of cheese.

7. Fill the sandwich with a some lettuce, sliced tomatoes, and grilled onions.

8. Grill the sandwiches on the indirect side of the grill. Smash them down with the back of a heavy grilling spatula, a cast iron skillet, or a brick covered in foil.  Grill about 2-3 minutes per side until they are nicely browned and the cheese is melted.