Focaccia Panini with Asparagus
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Focaccia Panini with Asparagus
This delicious Focaccia Panini is great for any picnic. The earthy flavor of grilled asparagus is paired with Colavita’s tangy sun-dried tomatoes.
Ingredients
Directions
Place a small mixing bowl nested in a damp kitchen towel to hold it in place. Whisk together the egg yolk, garlic and 1/2 teaspoon salt. Very slowly drizzle in the oil while vigorously whisking all the while until all the oil is in and the sauce is thick and emulsified. Whisk in the lemon juice a little at a time to taste. Add a few grinds of black pepper and adjust salt if needed. Refrigerate until ready to use.
Preheat grill for medium-high heat.
Lightly coat the asparagus with 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus for about 4-5 minutes until slightly charred and tender, turning half-way.
Brush the cut sides of the focaccia bread with the remaining olive oil and place cut side down on the grill for 2 minutes.
To build the sandwiches, divide the aioli onto one half of each focaccia. On the other half divide and spread the goat cheese. Follow this with the asparagus, sundried tomatoes and arugula.
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Ingredients
Directions
Place a small mixing bowl nested in a damp kitchen towel to hold it in place. Whisk together the egg yolk, garlic and 1/2 teaspoon salt. Very slowly drizzle in the oil while vigorously whisking all the while until all the oil is in and the sauce is thick and emulsified. Whisk in the lemon juice a little at a time to taste. Add a few grinds of black pepper and adjust salt if needed. Refrigerate until ready to use.
Preheat grill for medium-high heat.
Lightly coat the asparagus with 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus for about 4-5 minutes until slightly charred and tender, turning half-way.
Brush the cut sides of the focaccia bread with the remaining olive oil and place cut side down on the grill for 2 minutes.
To build the sandwiches, divide the aioli onto one half of each focaccia. On the other half divide and spread the goat cheese. Follow this with the asparagus, sundried tomatoes and arugula.