Imagine biting into a crispy, golden panino that transports you straight to the sun-drenched streets of Italy, where every sandwich tells a story of tradition and flavor. This Mozzarella Radicchio and Tropea Red Onion Panino is not just a meal—it's a culinary journey that combines the creamy richness of fresh mozzarella, the peppery crunch of radicchio, and the sweet, delicate notes of Tropea red onion, all nestled between perfectly grilled ciabatta. Get ready to elevate your sandwich game and impress your taste buds with this gourmet Italian masterpiece that's surprisingly simple to create!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 ciabatta rolls
- 1 cup fresh mozzarella, sliced
- 1 cup radicchio, shredded
- 1 Tropea red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- Olive oil, for grilling
- Salt and pepper, to taste
Instructions
- Begin by preparing all your ingredients. Slice the ciabatta rolls in half horizontally, ensuring you don’t cut all the way through, so they remain connected on one side. Set aside.
- In a medium bowl, combine the shredded radicchio and thinly sliced Tropea red onion. Drizzle with 2 tablespoons of balsamic vinegar and a pinch of salt and pepper. Toss gently to coat the vegetables evenly with the vinegar and seasonings.
- Next, take the bottom half of each ciabatta roll and layer the fresh mozzarella slices evenly over the bread. Make sure to cover the surface well for maximum flavor.
- After the mozzarella, add a generous amount of the radicchio and onion mixture on top of the cheese. This will provide a nice crunch and a burst of flavor in each bite.
- Close the panino by placing the top half of the ciabatta roll over the filling. Press down gently to secure the ingredients inside.
- Heat a grill pan or a panini press over medium heat. Once hot, drizzle a little olive oil on the grill pan, or brush the outside of the ciabatta rolls with olive oil to ensure a golden, crispy exterior.
- Carefully place the assembled panini on the grill pan. If using a grill pan, you can place a heavy skillet on top of the panini to press it down, or simply close the lid of the panini press if you have one.
- Grill the panini for about 3-4 minutes on each side, or until the bread is golden brown and crispy and the mozzarella has melted. Keep an eye on it to prevent burning.
- Once the panini are grilled to perfection, remove them from the pan and let them rest for a minute. This allows the cheese to set slightly, making it easier to cut.
- Slice each panino in half diagonally and serve warm. Enjoy your Mozzarella Radicchio and Tropea Red Onion Panino with a side salad or your favorite dipping sauce!
Tips
- Choose high-quality ingredients: The secret to an exceptional panino lies in using fresh, premium components. Look for authentic Italian ciabatta, creamy fresh mozzarella, and if possible, genuine Tropea red onions from Italy.
- Master the grilling technique: The key to a perfect panino is achieving a golden, crispy exterior while ensuring the cheese melts beautifully. Use medium heat and don't rush the process.
- Balance your flavors: The balsamic vinegar adds a tangy depth to the radicchio and onion mixture. Don't be afraid to adjust the amount to suit your taste preferences.
- Prep ingredients in advance: Slice and prepare all ingredients before assembly to make the cooking process smooth and enjoyable.
- Let the panino rest briefly after grilling: This allows the cheese to set and makes cutting easier, preventing all the delicious fillings from spilling out.Pro tip: Serve immediately for the ultimate taste experience, and pair with a light, crisp white wine or a refreshing Italian sparkling water for an authentic touch!
Nutrition Facts
Calories: 543kcal
Carbohydrates: 42g
Protein: 35g
Fat: 29g
Saturated Fat: g
Cholesterol: 60mg
