Focaccia Panini with Asparagus

Sandwich

6 focaccia rolls, split

1 lb asparagus, trimmed

3 tbsp Colavita Extra Virgin Olive Oil, divided

1 jar Colavita Sun-dried Tomatoes

12 oz goat cheese, room temperature

5 oz arugula

1/2 cup lemon aioli (see recipe)

kosher salt

freshly ground black pepper

Lemon Aioli

1 large egg yolk

1 clove garlic, grated

1/2 tsp salt

1/4 cup Colavita Extra Virgin Olive Oil

1/4 cup Colavita Canola Oil

juice of 1 lemon

freshly ground black pepper

For the Aioli:

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.

For the sandwich:

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.

Print Options:

Focaccia Panini with Asparagus